Marmalade and Whiskey Bread and Butter Pudding: A Boozy Twist on a Classic Comfort

The scent of citrus and warm custard always takes me back to my grandmother’s kitchen. She had a knack for turning humble ingredients into something extraordinary. While her bread and butter pudding was legendary, it was decidedly non-alcoholic! This recipe, however, adds a sophisticated twist to that nostalgic favorite, with the bright, tangy marmalade playing perfectly against the smooth warmth of whiskey. It’s a dessert that manages to be both comforting and a little bit daring—just like grandma, if she had a secret bottle stashed away!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45-60 minutes
• Total Time: 1 hour 5 minutes – 1 hour 20 minutes
• Servings: 6-8
• Dietary Type: Vegetarian

Ingredients

• 8 slices day-old white bread, crusts removed
• 50 g butter, very soft
• 4 tablespoons orange marmalade, plus 4 additional teaspoons
• 300 ml milk
• 248 ml double cream
• 3 eggs
• 1 teaspoon vanilla extract
• 4 tablespoons golden caster sugar
• 1 tablespoon whiskey
• Icing sugar, for garnish

Equipment Needed

• Large baking dish (approximately 9×13 inches)
• Whisk
• Mixing bowl

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Generously butter each slice of bread on both sides with the softened butter. This step is crucial, as it prevents the bread from becoming soggy and ensures a rich, golden crust.
3. Spread 4 slices of the buttered bread with 1 tablespoon of orange marmalade each. Be sure to spread it evenly to ensure a consistent marmalade flavor in each serving.
4. Place the remaining buttered bread slices on top of the marmalade-covered slices to create 4 marmalade sandwiches.
5. Using a sharp knife, cut each sandwich into triangles. This allows for more surface area to absorb the custard, resulting in a richer, more flavorful pudding.
6. Carefully nestle the bread triangles in rows within the large baking dish. Arrange them tightly, but not so tightly that the custard can’t penetrate.
7. In a mixing bowl, beat together the milk, double cream, eggs, vanilla extract, golden caster sugar, and whiskey. Make sure the eggs are fully incorporated and the sugar is dissolved for a smooth, even custard. The whiskey adds a lovely warmth to the custard, complementing the marmalade beautifully.
8. Slowly and evenly pour the custard mixture over the bread in the baking dish. Ensure that all the bread is well-soaked.
9. Allow the bread and custard to soak for 30 minutes. This allows the bread to fully absorb the custard, creating a soft, luscious texture.
10. Dot the remaining 4 teaspoons of marmalade all over the top of the pudding. This creates pockets of intense marmalade flavor that burst in your mouth with each bite.
11. Lightly dust the top of the pudding with icing sugar. This will caramelize during baking, adding a touch of sweetness and visual appeal.
12. Bake in the preheated oven for 45 minutes to 1 hour, or until the pudding is puffy and starting to caramelize when the bread breaks out of the custard. The pudding should be golden brown on top, and the custard should be set but still slightly wobbly. A toothpick inserted into the center should come out with moist crumbs attached.
13. Remove from the oven and let cool slightly before serving.

Expert Tips & Tricks

• For an even richer flavor, use brioche or challah bread instead of white bread.
• If you don’t have double cream, you can substitute with heavy cream, but the texture will be slightly less rich.
• Feel free to experiment with different types of marmalade. Seville orange marmalade will provide a more bitter flavor, while a sweeter marmalade will create a more dessert-like pudding.
• If the top of the pudding is browning too quickly, cover it loosely with foil during the last 15 minutes of baking.
• For a deeper whiskey flavor, try using a higher-quality single malt.
• To get ahead, you can assemble the bread and custard the night before and store it in the refrigerator. Just add the marmalade dots and icing sugar before baking.

Serving & Storage Suggestions

Serve the Marmalade and Whiskey Bread and Butter Pudding hot or warm, ideally with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The combination of the warm, comforting pudding with the cool, creamy topping is simply divine.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at 300 degrees F (150 degrees C) until heated through, or microwave in short intervals. While freezing is not recommended, you can refrigerate for a couple days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	434.6 kcal	N/A
Calories from Fat	249 g	57%
Total Fat	27.7 g	42%
Saturated Fat	16.1 g	80%
Cholesterol	188.2 mg	62%
Sodium	357.2 mg	14%
Total Carbohydrate	37.8 g	12%
Dietary Fiber	0.9 g	3%
Sugars	18.2 g	72%
Protein	8.3 g	16%

Variations & Substitutions

• For a dairy-free version, substitute the milk and cream with almond or oat milk, and use a vegan butter alternative.
• Add a handful of raisins or dried cranberries for extra texture and sweetness. Soak them in a little whiskey or rum beforehand for an extra boozy kick.
• Spice things up by adding a pinch of cinnamon or nutmeg to the custard mixture.
• Use croissants or panettone instead of bread for a more indulgent pudding.
• In place of the whiskey, consider using rum or brandy.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bread?
A: Yes, you can! Brioche or challah bread works wonderfully, adding an even richer flavor. Day-old croissants are also a decadent option.

Q: Can I make this pudding ahead of time?
A: Absolutely! Assemble the pudding up to the point of baking, cover it tightly, and refrigerate overnight. Add the marmalade dots and icing sugar just before baking.

Q: What if I don’t like whiskey?
A: No problem! You can omit the whiskey altogether or substitute it with a tablespoon of rum, brandy, or even orange juice for a non-alcoholic version.

Q: How do I know when the pudding is done?
A: The pudding is ready when it’s puffed up, golden brown, and the custard is set but still slightly wobbly. A toothpick inserted into the center should come out with moist crumbs attached.

Q: Can I freeze this pudding?
A: While technically possible, freezing is not recommended as it can affect the texture of the custard. It’s best enjoyed fresh or within a few days of baking.

Final Thoughts

This Marmalade and Whiskey Bread and Butter Pudding is more than just a dessert; it’s an experience. The combination of sweet, tangy, and boozy flavors is utterly irresistible. So go ahead, gather your ingredients, and treat yourself (and your loved ones) to this delightful twist on a classic comfort food. Don’t be afraid to experiment and make it your own. I’d love to hear about your creations! Perhaps serve it with a cup of strong black coffee or a glass of dessert wine to elevate the experience. Happy baking!