Marmalade & Whisky Bread & Butter Pudding Recipe

Preheat the oven to 350°F (175°C). Grease a baking dish with butter.

Spread the marmalade evenly over each slice of bread. Cut the bread into triangles and arrange them in the prepared baking dish.

In a saucepan, heat the milk, cream, and sugar over medium heat until hot but not boiling. Remove from heat.

In a mixing bowl, whisk the eggs and vanilla extract together. Slowly pour the hot milk mixture into the eggs while continuously whisking.

Pour the custard mixture over the bread slices, pressing down gently to ensure they are soaked. Let it sit for 10 minutes.

Place the baking dish in a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the baking dish.

Bake for 45 minutes or until the pudding is set and the top is golden brown.

Remove from the oven and let it cool for a few minutes before serving. Serve warm or at room temperature.