Marmalade & whisky bread & butter pudding

Marmalade & whisky bread & butter pudding

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(29 ratings)

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


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


  • kcal523
  • fat38g
  • saturates21g
  • carbs36g
  • sugars17g
  • fibre1g
  • protein10g
  • salt0.84g
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  • 8 slices day-old crusty white bread, crusts removed
  • 50g very soft butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

  • 248ml pot double cream
  • 3 large eggs



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

  • icing sugar, for dusting


  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, questions and tips

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31st Oct, 2010
I used a raisin loaf with cinnamon, but followed the rest of the recipe exactly and it was brilliant. My husband, not a bread and butter pudding fan, loved it and keeps asking for more.
14th Oct, 2010
Have made this several times - so easy and so tasty!! change the bread to a shop bought fruit loaf, which adds some sultanas and a hint of spice and also add orange zest and a sprinkle of demerara sugar over the top to get a really nice crunchy crust. Brilliant for a dinner party as it can be prepared well in advance, and is in fact better if it gets a good soak, then put in the oven as you serve the main course.
25th Jun, 2010
Forgot to give this recipe a star rating - it's always five stars for us!
25th Jun, 2010
Just love this pudding - so deliciously creamy and tasty. The only change I made was to use real vanilla essence instead of vanilla sugar. It's a yummy summer and winter treat for our family and friends.
27th Apr, 2010
Have made this three times - delicious flavours which aren't too overpowering - my sister isn't keen on whisk or orange marmalade but really enjoyed this.


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