Marmalade & Whisky Bread & Butter Pudding
Marmalade & Whisky Bread & Butter Pudding
Instead of white bread, use any leftover fruit bread or croissants
8 slices day old crusty white bread crusts removed
50g very soft butter
4 tbsp Seville orange marmalade plus 4 tsp
300ml full fat milk
284ml pot of double cream
3 large eggs
seeds of 1 vanilla pod or 1/2 tsp vanilla extract
4 tbsp golden caster sugar
1 tbsp whisky (plus a little for the cook)
Icing sugar, for dusting
Butter each piece of bread on both sides, then spread 4 with 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 tray. Heat oven to 140C fan. Beat the eggs, milk, cream, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for about 30 mins. Dot the remaining marmalade all over the top of the pudding and dust with icing sugar. Bake for 45 mins – 1 hr until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or cold with ice cream