Indulge yourselves with our home favourite bread and butter pudding with our orange and whisky marmalade. Soft, silky middle with the tang from the orange, warmed through with the kick of whisky.
- 8 slices day-old crusty white bread, crusts removed
- 50g very soft butter
- 4 tbsp Reet Yorkshire Orange and Whisky Marmalade
- 300ml full-fat milk
- 248ml pot double cream
- 3 large eggs
- 1 vanilla pod
- 4 tbsp golden caster sugar
- Icing sugar, for dusting
Prep: 35 mins
Cook: 1 hour
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.
Beat the milk, cream, eggs, vanilla and whisky together, then pour over the bread. Leave to soak for 30 mins.
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.