Marmalade & whisky bread & butter pudding
- Preparation and cooking time
- Prep:
- Cook:
- Plus 30 mins soaking
- Easy
- Serves 6 - 8
Skip to ingredients
- 8 slices day-old crusty white breadcrusts removed
- 50g very soft butter
- 4 tbsp Seville orange marmaladeplus 4 tsp
- 300ml full-fat milk
- 248ml pot double cream
- 3 large eggs
- seeds 1 vanilla pod
- 4 tbsp golden caster sugar
- 1 tbsp whisky
- icing sugarfor dusting
Nutrition: per serving
- kcal523
- fat38g
- saturates21g
- carbs36g
- sugars17g
- fibre1g
- protein10g
- salt0.84glow
Method
step 1
Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
step 2
Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
step 3
Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.
