Name: Marmalade & whisky bread & butter pudding
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: British
Ingredients: 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

The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer

Ingredients

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

Instructions

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.