MARMALADE & WHISKY BREAD & BUTTER PUDDING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Marmalade & whisky bread & butter pudding image

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

Provided by Jane Hornby

Categories     Dessert

Time 1h45m

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 523 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.84 milligram of sodium

There are no comments yet!