Boozy Bread and Butter Pudding
Rich’s Not-So-Dry January Bread and Butter Pud
This January, our willpower is falling at the wayside, in favour of Rich’s proper puds.
This week we’re desserting…the January diet for a hearty helping of Rich’s not-so-dry January whisky bread and butter pudding, served with a dollop (or two) of vanilla ice cream (sorry, not even a little bit sorry).
Enjoy!
Shopping List
For this boozy bread and butter pud, you will need the following ingredients:
- 6 croissants
- 50g soft unsalted butter
- 75g marmalade
- 200ml full fat milk
- 200g double cream
- 60g whiskey
- 2 eggs
- 45g caster sugar
- 1 orange zest finely grated
How to achieve pud perfection…
- First things first, preheat your oven to 160 degrees.
- Then slice your six croissants in half length ways.
Then butter your croissants with the softened butter.
Next spread 50g of marmalade on top of the croissants, saving 25g for glazing at the end.
Next spread 50g of marmalade on top of the croissants, saving 25g for glazing at the end.
- Layer your croissants in a oven dish with the marmalade side facing upwards.
- Then whisk your cream, milk, sugar, eggs, orange zest and whiskey together until smooth.
- Then pour the mix on top of your croissants and allow to soak for 30 minutes.
- Next, pop in the oven and bake at 160 for around 45-60 minutes, or until the custard is set and the top is nicely caramelised.
- Finally, in a small pan melt 25g of marmalade and brush over the pudding to glaze it. Then it’s ready to eat.
- Serve with a scoop of vanilla ice cream (or three), grab a spoon and enjoy!
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