The humble bread and butter pudding dates back to the 11th century – and through the decades, it has witnessed several makeovers before landing on the dessert menu of every upscale British restaurant.

Initially, it was a frugal dish meant for rainy days, when you had little more than bread and butter in the larder. Since then, however, it has become synonymous with rich comfort food – and with the addition of chocolate, a decadent finish to a premium meal.

Let’s explore the next step in the journey – bread and butter pudding, topped off with marmalade and whiskey. Comprising four ingredients you can probably get straight from the pantry, this is a guilty pleasure you can make at short notice and serve at an impromptu dinner party with pride.

While the recipe (for 6 to 8 people) works well with most popular brews, we recommend The Famous Grouse – a unique Scotch whisky which gains a distinctive sweetness from being aged in sherry casks.


  • 8 slices of white bread with the crusts removed – preferably slightly stale
  • 50 g of softened unsalted butter
  • 4 tbsp and 4 tsp orange marmalade
  • 250 ml milk
  • 250 ml double cream
  • 3 eggs
  • 1 tsp vanilla extract
  • 4 tbsp caster sugar
  • 4 tbsp of The Famous Grouse (or any full-bodied whiskey)

For the topping, you'll need…

  • 1 apple, roughly chopped
  • 30 g raisins
  • 60 ml of The Famous Grouse (or again, a full-bodied whiskey)


  • 2 tbsp icing sugar

If you want whiskey in your topping, you must…

  • Add the apples, raisins, and whiskey in a small saucepan. Bring to boil.
  • Turn down the heat immediately, and leave to soak for a couple of hours (or if possible, overnight).
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The Process

  • Butter both sides of the bread.
  • Cover one side of four slices with a tablespoon of marmalade – add the remaining bread on top to make four marmalade sandwiches.
  • Cut the sandwiches diagonally into eight triangles; in a large baking dish, arrange them in compact rows.
  • Whisk together the milk, eggs, cream, sugar, vanilla, and whiskey in a large glass bowl – pour the mixture over the bread. Let it soak for 30 minutes.
  • Preheat the oven to 175 degree C (or 350 degrees F).
  • Gently spread the remaining marmalade over the surface and cover with the topping (dust with icing sugar if you skipped this step).
  • Keep in the oven for 45 minutes to 1 hour. Wait till slightly fluffy and golden – the bread will peek out from under the layers of custard.
  • Once out, let it cool for 30 minutes to an hour and serve.

A full-bodied blend, The Famous Grouse combines an oaky aroma (with a hint of citrus recalling marmalade) and a mature fruitiness on the tongue. The wholesome flavor profile is an ideal pairing for the creamy custard – with the crunch of toasty bread gracefully cutting through.

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