Marmalade and Whisky Bread and Butter Pudding
Over a year ago
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Ingredients
- 8 slices day-old crusty white bread. crusts removed
- 50g/2oz very soft butter
- 4 tbsp Seville orange marmalade. plus 4 tsp
- 300ml/½pt full-fat milk
- 284ml pot double cream
- 3 large eggs
- Seeds of 1 vanilla pod
- 4 tbsp golden caster sugar
- 1tbsp whisky
- Icing sugar. for dusting
Accompaniment
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Description
White bread has been used here, but there's nothing to stop you using leftover fruit bread or even croissants in this indulgent pudding. Serve hot or warm with cold pouring cream
Method
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1
Butter each piece of bread on both sides, then spread 4 slices 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 dish. Heat oven to 160c/140c fan/gas 3.
Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Soak for 30 minutes.
Dot the remaining marmalade over the top of the pud and dust with the icing sugar.
Bake for 45 minutes to 1 hour or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.
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