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Marmalade & whisky bread & butter pudding

Marmalade & whisky bread & butter pudding

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(23 ratings)

Prep: 15 mins Cook: 1 hr Plus 30 mins soaking

Easy

Serves 6 - 8
The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer

Nutrition and extra info

Nutrition

  • kcalories523
  • fat38g
  • saturates21g
  • carbs36g
  • sugars17g
  • fibre1g
  • protein10g
  • salt0.84g
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Ingredients

  • 8 slices day-old crusty white bread, crusts removed
  • 50g very soft butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp Seville orange marmalade, plus 4 tsp
  • 300ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 248ml pot double cream
  • 3 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • seeds 1 vanilla pod
  • 4 tbsp golden caster sugar
  • 1 tbsp whisky

    Whisky

    wisk-ee

    Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

  • icing sugar, for dusting

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Method

  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.

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

  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.

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Comments (30)

cartel_molloy's picture
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I used brioche rolls for this. As they were made with butter I left off buttering the rolls first, just spread the marmalade. I used a little butter to thickly butter the dish. It turned out to be the yummiest bread and butter pudding ever!
Next time I shall use a little more whisky, but that is down to personal taste.

gillyflower12's picture
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I scaled this down to make for one person and followed the recipe exactly. It was very quick and easy to make. It was certainly above the usual old nursery B & B Pudding. Delicious.!!

gillyflower12's picture
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I scaled down a smaller version for myself. Followed recipe exactly, so quick and easy to make. Would be great if there are unexpected visitors. The marmalade and whisky make it a touch above the good old nursery B & B. Delicious!!

jakeandlily's picture
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This is restaurant quality pudding! Used all butter croissants...it's to die for and simple, tastes like you've spent hours in the kitchen. FABULOUS!

gillyflower12's picture
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I don't think I would choose this in a restaurant and surely no one would think you have spent hours in the kitchen making it, but it was good.

jakeandlily's picture
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This is sublime! Omitted the whiskey as I hadn't any!! Used croissants. Will add some orange zest next time.This is a restaurant quality dessert...and so easy. Served warm with cream - abolutely decadent!!

jule955's picture
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Easy but messy to make! It was worth it though, as it was very nice.

bonney-blythe's picture

Why does this recipe come up instead of the orange and apricot bread and butter pudding I was searching for?

meatormushrooms's picture
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Made this for a few dinner parties and everyone has loved it, even my brother who doesn't like bread & butter pudding. I used raspberry jam instead of marmalade and Armagnac instead of whisky and a raisin bread. I also made an Armagnac cream to go with it. Lovely!

lizleicester's picture
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Used a Tiger baguette because that's what needed using up but otherwise followed instructions. Preferred the rustic appearance that mine had and it tasted wonderful.

jbmummy's picture
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Didn't have enough marmalade in the fridge so made a variation...

RHUBARB & STRAWBERRY BREAD & BUTTER PUDDING
Spread stewed rhubarb on each slice of well-buttered homemade day-old bread and tucked strawberry halves between each slice. Left out the whisky but put in another glug of vanilla essence and hey presto! The result was delicious and very British...
I will submit this recipe via my binder for others to share.

gostick's picture
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Made for a whisky tasting and burns night supper. I used 2tblsp of whisky too and used croissants instead of bread. Was a huge hit

twigletshopping's picture
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Beautiful. I buttered the bread with butter mixed with a good pinch of nutmeg & cinnamon. I also added two tablespoons of whisky which I could just about taste so was probably about right for us.

twigletshopping's picture
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Beautiful. I buttered the bread with butter mixed with a good pinch of nutmeg & cinnamon. I also added two tablespoons of whisky which I could just about taste so was probably about right for us.

jostuart's picture
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I used brandy rather than whisky and added a bit of orange zest. Absolutely delightful, definitely one to repeat.

sashbynoe's picture
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Absolutely fantastic!! Used brioche rolls instead of bread which was lovely. Very quick and easy to make.

samantha_g's picture

im going to try making this in small rammekin dishes for guests as part of a boozy trio of desserts. any ideas ir just make up as per normal

hrmoroney's picture
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Easy to make and tastes amazing! Everyone who tried it, loved it!

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Questions (2)

bstainsby's picture

Can I freeze a cooked bread and butter pudding?

goodfoodteam's picture

Hi there, thanks for your question, for best results we wouldn’t advise freezing this once cooked.

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