All your favourite bakery items together at last. This supercharged bread-and-butter pudding has something for everyone and is a perfect treat for when the cold weather rolls in.
½ cup sugar
1 tsp vanilla extract
1 tbsp brandy or dark rum
5-6 pieces of your favourite bakery items (I used a croissant, date scone, cinnamon and apple scroll, wholemeal dinner roll and small baguette)
4 thick slices raisin bread
100g butter, melted
2 tbsp orange marmalade
a good pinch of flake salt
1 litre vanilla ice-cream, to serve
1. Heat your oven to 180C. Whisk the eggs, milk, sugar, vanilla, and brandy together.
2. Horizontally cut the top one-third off each bakery item and set aside. Cut the bottom two thirds into two centimetre cubes. Cut the raisin bread into two centimetre cubes as well, leaving the crusts on.
3. Lightly dip all the pieces into melted butter (they don't have to be completely covered in butter) and arrange in a deep 28 centimetre skillet. Reserve about one tablespoon tbsp of butter for brushing later.
4. Top the bread pieces with the reserved bakery item tops. Pour over the custard mixture and allow to stand for at least 20 minutes, making particularly sure the top crusts of the bakery items are well soaked. Cover with foil and bake for 20 minutes, then remove the foil and bake for a further 20 minutes.
5. With 10 minutes to go add the marmalade to the remaining butter and microwave for 20 seconds until liquid. Remove the pudding from the oven and brush all over with the marmalade mixture. Scatter over the salt and return to the oven until browned and glossy.
6. Serve warm with lots of vanilla ice-cream.