Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Marmalade & Whisky Bread & Butter Pudding

The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer.

Marmalade and Whisky Bread and Butter Pudding
Posted 11 November 2019
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Prep: 1.5 hours (including cooking) Cook: 45 minutes


  • 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
  • 248ml pot double cream
  • 3 large eggs
  • seeds 1 vanilla pod
  • 4 tbsp golden caster sugar
  • 1 tbsp whisky
  • Icing sugar, for dusting



  1. Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each.
  2. Pop the remaining bread on top to make 4 marmalade sandwiches.
  3. Cut into triangles and nestle in rows in a large baking dish.
  4. Heat oven to 160C/140C fan/gas 3.
  5. Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread.
  6. Leave to soak for 30 mins.
  7. Dot the remaining marmalade all over the top of the pud and dust with the icing sugar.
  8. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard.
  9. Serve hot or warm.
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