Marmalade and Whiskey Bread and Butter Pudding

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10 Mins Preparation Time
45 Mins Cooking Time

A comforting dessert, like eating a piece of marmalade toast by the fire.

Ingredients

  • 50 g ( oz) lightly salted butter, softened
  • 8 slices stale sandwich bread
  • Around 375 g (13 oz/1 jar) orange marmalade
  • 1 vanilla bean
  • 500 ml (17 fl oz) thin (pouring/whipping) cream
  • 4 tablespoons caster (superfine) sugar
  • 2 tablespoons whiskey
  • 4 eggs
  • 1 tablespoon icing (confectioners’) sugar

Method

BUTTER THE SLICES OF BREAD ON BOTH SIDES. Spread the orange marmalade on half the slices of bread, then cover with the remaining slices to make four sandwiches. Place them in an ovenproof dish.

SPLIT THE VANILLA BEAN LENGTHWAYS AND SCRAPE OUT THE SEEDS INSIDE WITH THE POINT OF A KNIFE.

WHISK THE CREAM WITH THE CASTER SUGAR, VANILLA SEEDS, WHISKEY AND EGGS IN A MIXING BOWL. Pour this custard over the bread and let it soak in for 15 minutes.

PREHEAT THE OVEN TO 180°C (350°F/GAS 4). Sprinkle the top of the pudding with icing sugar and bake for about 45 minutes, until the corners of the sandwiches are caramelised.