People always seem to want to give me shoe advice: “hey you’re wearing odd shoes”…. … actually, no I’m not. I wear the shoes that make me happy and, I have lots of pairs… so.. I just wear what I like, depending on the weather, mood, outfit or scarf holding back my dreads. It doesn’t…
Whisky & Marmalade Bread Pudding
This recipe is a fabulous, fabulous pudding to having cooking through the house. The aromas are like Christmas morning and it’s also genius because you can use any left over bread, jam, marmalade or whisky (rum) – aye? Never say I don’t look after you!!
Prep Time: 15 min
Cook time: 45 min
12 slices of bread (fruit bread, brioche or croissants GF if req)
25 g butter, soft, extra to butter your dish
½ cup marmalade (or jam), extra for drizzling
300 ml milk
250 ml cream
2 tsp vanilla essence
2 tbsp brown sugar
4 tbsp whisky
¼ cup sugar crystals
Lightly grease your pudding dish.
Butter the bread on both sides then spread one side with marmalade and top with a buttered slice of bread to make a sandwich.
Cut into triangles or cubes, and place in your baking dish.
Whisk together the milk, cream, eggs, vanilla, sugar and whisky (don’t DRINK. I repeat, because it’s actually a lovely ‘nog’)
Pour over your sticky orange sandwiches, press down with the back of a large spoon to start the soaking process. Cover and leave for at least 30 minutes, until almost half the custard has been absorbed into the bread.
Preheat your oven to 160, lightly butter your baking dish.
Dot with extra marmalade and sprinkle over your sugar crystals.
Bake in the oven for 40 – 50 minutes until puffy, golden, crispy, sticky and delicious.
SERVE: with cream, ice cream, custard or as a cold dessert.
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They say in fairy tales that magic is found over the hills and far away, which is exactly what we discovered, in the little township of Akaroa. If you’re hard stepping, you could easily miss Rona’s, a tiny villa, with yellow cladding, rusty canopy and petite door. Inside however, it has a Tardis-type vibe,…