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A festive feast doesn’t have to break the bank or require lots of extra food that could go to waste.

How about using up old bread with a festive twist of the traditional bread and butter pudding? Introducing, Whiskey & Orange Bread and Butter Pudding. Ultimate comfort food and perfect way to use up your old slices of bread.


8 slices day-old Vogel’s bread, crusts removed

50g soft butter

4 tbsp Seville orange marmalade

300ml full fat milk

248ml double cream

3 large eggs

1 vanilla pod

4 tbsp golden caster sugar

1 tbsp whisky

Icing sugar, for dusting


  • Heat oven to 160C/140C fan/gas 3
  • Butter each piece of bread on both sides
  • Take 4 slices aside and spread with 1 tbsp of orange marmalade
  • Create 4 marmalade sandwiches by popping the remaining bread on top of the 4 marmalade slices
  • Cut into triangles and place in rows in a large baking dish
  • Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins
  • Spread the remaining marmalade all over the top and dust with the icing sugar
  • Bake for 45 mins-1 hr or until puffy and starting to caramelise
  • Serve hot or warm.