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.