Bread and butter pudding is one of those classic old English recipes that really warm you up when it starts to get cold. The addition of marmalade brushed over the bread makes it fantastically crisp, with a zingy orangey bitterness that just makes the whole thing superb. I also include baileys wich I love but if you don´t like it....leave it out. This is another dessert that you don’t want to overcook because you want to have the soft insides contrasting with the crispiness on top.
350g white bread, at least 24 hours old
5 tbsp orange marmalade
3 large eggs and
1 egg yolk
250ml full fat milk
250ml double cream
1dl bailey´s liquor
2 tbsp sugar
few drops of vanilla extract
sugar and cinnamon to sprinkle
1. Set the oven at 180˚C. You will also need a deep ovenproof dish, very lightly buttered.
2. Slice the bread and trim the edges off.
3. Melt the marmalade in a small saucepan. Put half of the bread slices in the oven proof dish. Spoon half of the marmalade over the bread. Heat the milk, cream, vanilla extract, baileys and sugar in a pot and bring to the boil. Take of the heat and beat in the eggs. Pour half the egg and milk mixture over the bread. Add the remaining slices, the rest of the marmalade and the rest of egg and milk mixture. Push the bead down so it soaked with the sweet liquid. Sprinkle a little cinnamon and sugar on top.
4. Bake in the preheated oven for 35-40 minutes until it is puffed and golden. Shake it gently, it should wobble but show no sign of uncooked custard. Serve warm, and if you wish, with a dollop of whipped cream.