Marmalade & Whisky Bread & Butter Pudding

Marmalade & Whisky Bread & Butter Pudding


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 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 double cream
  • 3 large eggs
  • seeds 1 vanilla pod
  • 4 tbsp golden caster sugar
  • 1 tbsp whisky
  • icing sugar , for dusting


  • 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 160°C/140°C 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.


Credit: Jane Hornby