8 slices day-old crusty gluten free white bread, crusts removed
50g very soft lactose/dairy free butter
4 tbsp Seville orange marmalade, plus 4 tsp
300ml lactose/dairy free full-fat milk
248ml pot lactose/dairy free double cream
3 large eggs
seeds 1 vanilla pod
4 tbsp golden caster sugar
1 tbsp whisky
icing sugar, for dusting
Butter each piece of gluten free bread on both sides, then spread 4 with the 1 tbsp marmalade each.
Pop the remaining gluten free 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.
Beat the lactose free milk, lactose free cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
Dot 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.
Recipe adapted from: Good Food