GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
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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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…