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Marmalade & whisky bread & butter pudding

Marmalade & whisky bread & butter pudding

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Rating: 5 out of 5.35 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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:
HighlightNutrientUnit
kcal523
fat38g
saturates21g
carbs36g
sugars17g
fibre1g
protein10g
low insalt0.84g
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Ingredients

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

Recipe from Good Food magazine, February 2010

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Overall rating

Rating: 5 out of 5.35 ratings
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