MARMALADE & WHISKY BREAD & BUTTER PUDDING

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

Ingredients

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