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Bread & butter pudding with whisky & marmalade by Nikki Legon

Bread & butter pudding with whisky & marmalade by Nikki Legon

Perfect comfort food for a cold winter’s evening...

 

 

shutterstock 159382332

SERVES 6

 

French stick, croissants or panettone

50g soft butter

4 tbsp marmalade

300ml milk

300ml cream

3 large eggs

Seeds from 1 vanilla pod

4 tbsp golden caster sugar

2 tbsp whisky

Icing sugar to dust

4 tbsp marmalade

 

 

 

METHOD

Preheat the oven to 160°C.

Butter each piece of bread, croissant or panettone on both sides, then spread the marmalade on to each.

Cut into triangles and nestle in rows in a large baking dish.

Beat the milk, cream, eggs, vanilla, sugar and whisky together.

Pour over the bread, leave to soak for 30 minutes. Heat the remaining marmalade to soften and brush over the top.

Dust with icing sugar and bake for 45 minutes to 1 hour.