大象传媒

This recipe highlights the versatility of bread and is a truly decadent grown-up comfort food

with a kick.

8 slices day-old white bread, left-over fruit bread or croissants

50g soft butter

4 tbsp Bracken Hill Fine Foods orange and chilli marmalade plus 4 tsp

300ml whole milk

300ml double cream

3 large eggs

Seeds of 1 vanilla pod

4 tbsp caster sugar

1 tbsp Ampleforth Abbey cider brandy

Icing sugar for dusting

1. Preheat the oven to 160C/Gas 3. Butter each piece of bread, fruit loaf or

croissant on both sides, then spread 4 with 1 tbsp of the marmalade each.

Put the remaining bread on top to make 4 sandwiches. Cut into triangles and

arrange in rows in a large baking dish.

2. Beat the milk, cream, eggs, vanilla, sugar and cider brandy together then pour

over the bread. Leave to soak for 30 minutes until the mixture has been

absorbed

3. Dot the remaining marmalade all over the top of the pudding and dust with

icing sugar. Bake for 40 minutes or so until puffy and starting to caramelise.

Serve hot or warm, either on its own or with a dollop of your favourite ice

cream.