Marmalade-Sandwich Bread & Butter Pudding

Here’s a recipe for Marmalade-Sandwich Bread & Butter Pudding. It is a simple variant of the classic British pudding. Serve it with a mascarpone and whisky flavoured cream to add extra oomph!

Ingredients:

• 8 slices of bread (white or whole wheat) or a sliced brioche bun which produces a softer, richer texture
• 4 tablespoons butter, softened
• 4 tablespoons marmalade (orange or any preferred flavor)
• 3 cups milk
• 4 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• Zest of 1 orange
• Pinch of salt
• Powdered sugar (for dusting)

Preparation:

1. Preheat your oven to 350°F (175°C) and grease a baking dish or casserole dish with butter or cooking spray.
2. Take the bread slices and spread butter on one side of each slice. Then, spread marmalade on the other side of 4 slices. Place the remaining 4 slices on top to make marmalade sandwiches.
3. Cut each sandwich diagonally into triangles, creating 8 triangles in total.
4. Arrange the sandwich triangles in the greased baking dish, overlapping them slightly.
5. In a medium-sized bowl, whisk together the milk, eggs, granulated sugar, vanilla extract, orange zest, and a pinch of salt until well combined.
6. Pour the mixture evenly over the bread triangles in the baking dish, ensuring all the bread is soaked. Press the bread down gently to ensure it is fully submerged in the custard mixture.
7. Allow the bread to soak in the custard mixture for about 15-20 minutes, giving it time to absorb the flavors.
8. Place the baking dish in the preheated oven and bake for approximately 40-45 minutes or until the pudding is golden brown and set.
9. Once baked, remove the pudding from the oven and let it cool for a few minutes. Dust the top with powdered sugar for a decorative touch.
10. Serve the Marmalade-Sandwich Bread & Butter Pudding warm. You can enjoy it as is or pair it with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Mascarpone and Whisky Cream (Serves 2–4 as a topping)

 Equipment:

• Mixing bowl

• Whisk (hand or electric)

• Spoon or spatula

• Fine grater or zester (optional, for garnish)

Ingredients:

• 125g mascarpone

• 100ml double cream (heavy cream)

• 1–2 tbsp whisky (to taste; a smooth Speyside works well)

• 1 tbsp icing sugar (or more to taste)

• ½ tsp vanilla extract (optional)

• Pinch of salt

• Orange or lemon zest (optional, for a fresh finish)

 Preparation Time:

• Prep time: 5–7 minutes

• No cooking required

Preparation:

1. Whisk the Cream:

   • In a bowl, lightly whisk the double cream until it begins to thicken but is still soft (do not fully whip it).

2. Combine with Mascarpone:

   • In another bowl, stir the mascarpone to loosen it slightly.

   • Gently fold in the semi-whipped cream.

3. Flavour:

   • Add whisky, icing sugar, vanilla extract, and a pinch of salt.

   • Mix gently until smooth and well combined. Adjust sweetness and whisky to taste.

4. Finish:

   • Optional: add a little citrus zest to brighten the flavour.

   • Chill until ready to serve. Best served cold or at room temperature dolloped on warm pudding.

 Nutritional Information (Per 2 tbsp serving — Approximate):

 Notes:

• For a lighter version, substitute half the mascarpone with Greek yogurt or crème fraîche.

• For a non-alcoholic version, replace whisky with a dash of vanilla or orange juice.

• This particular cream can also be used as a topping for other puddings including all the other variants of bread and butter pudding we’ve mentioned.