Marmalade & whisky bread & butter pudding

Nutrition:
HighlightNutrientUnit
kcal523
fat38g
saturates21g
carbs36g
sugars17g
fibre1g
protein10g
low insalt0.84g

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
  • Method

  • STEP 1

    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.

  • STEP 2

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

  • STEP 3

    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.

  • Goes well with

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