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).
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.
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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