Marmalade & Whisky Bread and Butter Pudding

Marmalade & Whisky Bread and Butter Pudding

8 slices day old crusty white bread, crusts removed [thick cut]

50g very soft butter

4 tbsp. Seville orange marmalade, + 4 tsp.

300ml full fat milk

284ml pot double cream

3 large eggs

seeds from 1 vanilla pod

4 tbsp. golden caster sugar

1 good tbsp. whisky

icing sugar for dusting

Butter each piece of bread on both sides, then spread 4 with 1 tbsp. of marmalade each. Pop the remaining bread on the top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C fan. In a large bowl, beat the milk. cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for about 30 mins. Dot the remaining marmalade over the top of the pudding and dust with icing sugar. Bake for about 45 mins – 1 hour or until fluffy and starting to caramelise where the bread breaks out of the custard. Serve hot, with extra double cream if desired.