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.
- 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
- 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.
- Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread.
- Leave to soak for 30 mins.
- 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.