Marmalade Whisky Bread Butter Pudding Recipes
MARMALADE & WHISKY BREAD & BUTTER PUDDING
The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer
Provided by Jane Hornby
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- 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, sugar 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.
Nutrition Facts : Calories 523 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.84 milligram of sodium
WHISKEY-ORANGE BREAD PUDDING
A bottle of workmanlike Scotch or other whiskey can be as useful in the kitchen as it is on the bar, contributing alcohol and flavor to a range of recipes. A splash of it can sharpen a pan sauce for steak or pork, it's excellent flambé material, and it's especially compatible with dried fruit. I have soaked dried currants in whiskey to add to a simple chocolate cake. For this recipe, which takes its cue from the Blood and Sand cocktail made with orange juice and Scotch, I used the spirit to bolster a warm bread pudding laced with orange, both grated zest and candied peel, and finished with a marmalade and whiskey glaze. Supermarkets and fancy food shops, as well as online sources, sell candied orange peel. But absent that ingredient you can substitute slivered dried Turkish apricots.
Provided by Florence Fabricant
Categories custards and puddings, dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heavily butter a 6-cup square or round baking dish. Place milk and sugar in a saucepan, heat until it is about to simmer and remove from heat. Add orange zest and salt. Set aside until just warm, about 10 minutes. Stir in 4 tablespoons of the whisky. When the milk mixture is no longer hot, beat in the eggs.
- Heat oven to 350 degrees. Place the bread pieces in a large bowl. Pour milk mixture over them, add candied peel and let soak 15 minutes. Place marmalade in a small saucepan, add remaining whisky and heat to dissolve whisky in the marmalade.
- Spoon half the bread mixture into a baking dish and smooth the surface. Cover with dabs of half the mascarpone. Spoon in remaining bread mixture. Place in the oven and bake 15 minutes. Brush with marmalade and whiskey glaze and continue baking until top is lightly brown and starts to become crusty, another 30 to 40 minutes.
- Remove from oven and let cool at least 30 minutes before serving. Beat remaining mascarpone with a whisk or fork for several minutes to smooth and loosen it. Serve alongside.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 6 grams, Carbohydrate 63 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 10 grams, Sodium 455 milligrams, Sugar 45 grams, TransFat 0 grams
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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