The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer
Prep:15 mins
Serves 6 – 8
8 slices day-old crusty white bread, crusts removed50g very soft butter4 tbsp Seville orange marmalade, plus 4 tsp300ml full-fat milk248ml pot double cream3 large eggsseeds 1 vanilla pod4 tbsp golden caster sugar1 tbsp whiskyicing sugar, for dusting
STEP 1Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.STEP 2Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.STEP 3Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.
