Marmalade & Whiskey Bread & Butter Pudding

2 min read
The ultimate comfort food, use leftover fruit bread or croissants instead of bread to recreate this winter warmer.

Preparation Time: 15 Minutes

Cooking Time: 1 Hour (+30 Minutes Soaking)

Serves: 8


  • 8 slices of day-old crusty white bread, crusts removed
  • 50g very soft butter
  • 4 tbsp Seville orange marmalade, plus 4 tsp
  • 300ml full-fat milk
  • 248ml pot of double cream
  • 3 large eggs
  • 1 vanilla pod, seeds
  • 4 tbsp golden caster sugar
  • 1 tbsp whiskey
  • 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 160°C/140°C fan/gas 3.
  2. Beat the milk, cream, eggs, vanilla, sugar, and whiskey 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.

Credit: Jane Hornby