Marmalade Whisky Bread Butter Pudding Recipes
MARMALADE BREAD AND BUTTER PUDDING
Easy and delicious bread pudding, flavoured with orange marmalade. Enjoy warm or at room temperature.
Provided by Jennifer
Categories Dessert
Time 1h25m
Number Of Ingredients 10
Steps:
- Cube bread and place into a large bowl. Drizzle with melted butter and toss to coat. Drop the marmalade in by spoonfuls and toss to coat/combine. Set aside while you make the custard.
- For the custard, combine all the custard ingredients in a medium bowl and whisk well to combine.
- Pour custard over bread cubes and toss well. Allow mixture to soak for 30 minutes.
- Preheat oven to 350F (not fan-assisted).
- Once bread has soaked, spoon mixture into individual ramekins or one large baking dish. Pour any custard liquid left in the bowl into the ramekins, if it will fit. *If ramekins are super-full, you may wish to bake on top of a baking sheet.
- Bake in preheated oven for 45-60 minutes, or until they they test set. Test by inserting a knife into the centre of the pudding. It should come out clean.
- Serve warm or at room temperature, dusted with icing/confectioners/ sugar. Refrigerate any leftovers for up to 2 days.
Nutrition Facts : Calories 406 kcal, Carbohydrate 53 g, Protein 12 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 130 mg, Sodium 444 mg, Fiber 3 g, Sugar 25 g, ServingSize 1 serving
MARMALADE AND WHISKEY BREAD AND BUTTER PUDDING
This recipe from BBC Good Food is absolutely yummy. It's a great way to use up leftover slices of bread and in my case, a small amount of marmalade taking up space in the fridge.
Provided by Irmgard
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Butter each piece of bread on both sides, the spread four with one tablespoon of marmalade each.
- Pop the remaining bread on top to made 4 marmalade sandwiches.
- Cut into triangles and nestle in rows in a large baking dish.
- Heat the oven to 350 degrees F.
- Beat the milk, cream, eggs, vanilla, sugar and whiskey together, then pour over the bread.
- Leave to soak for 30 minutes.
- Dot the remaining marmalade all over the top of the pudding and dust with the icing sugar.
- Bake for 45 minutes to 1 hour or until puffy and starting to caramelize when the bread breaks out of the custard.
- Serve hot or warm.
Nutrition Facts : Calories 434.6, Fat 27.7, SaturatedFat 16.1, Cholesterol 188.2, Sodium 357.2, Carbohydrate 37.8, Fiber 0.9, Sugar 18.2, Protein 8.3
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- Thickly spread one side of each bread slice with the butter and marmalade, then slice into 4 equal triangles. Arrange the bread in a 2 litre ovenproof dish, overlapping and layering the triangles. Sprinkle over the raisins.
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