Marmalade & Whisky Bread & Butter Pudding

A take on the classic British bread and butter pudding! With marmalade to make it extra sticky and Makers Mark Whisky to add warmth- perfect for a winter dessert!

by BBC Good Food

Ingredients
Method

Ingredients

- 8 slices of day-old crusty white bread (crusts removed)
- 300 ml full fat milk
- 248 ml pot double cream
- 3 large eggs
- 1 vanilla pod (seeds)
- 4 tbsp golden caster sugar
- 1 tbsp Maker's Mark
- icing sugar (for dusting)
- 50 g very soft butter
- 4 tbsp Seville orange marmalade (plus 4 tsp)

Method

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.

Comments & Ratings

More Makers Mark recipes

	8 slices of day-old crusty	White Bread (crusts removed)
	300 ml	Full Fat Milk
	248 ml pot	Double Cream
	3 large	Eggs
	1	Vanilla Pod (seeds)
	4 tbsp	Golden Caster Sugar
	1 tbsp	Maker's Mark
	0	Icing Sugar (for dusting)
	50 g very soft	Butter
	4 tbsp Seville orange	Marmalade (plus 4 tsp)

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Marmalade & Whisky Bread & Butter Pudding

Ingredients

Method

1

2

3

Comments & Ratings