Bread pudding with whisky currants

Bread pudding with whisky currants

5 minutes
Cooking time
35 minutes
½ Cup

Dried currants

¼ Cup


Egg Mixture Ingredients

Loaf crusty bread, cut to 1-inch cubes

4 Cup

a2 Milk® Whole

1 Cup

Cane sugar

2 Tbsp

Orange zest

1 tsp


2 Tbsp

Whiskey (reserved from whiskey currants)


Eggs, beaten

2 Tbsp

Whiskey currants

½ Cup

Orange marmalade

2 Tbsp

Butter for baking dish

  1. Place the currants into a small bowl and pour whiskey over the top, to cover. Soak for 15 minutes.
  2. Preheat the oven to 350 degrees and prepare a 9-inch square baking dish with butter and parchment paper.
  3. Place the cubed bread in the prepared dish. Sprinkle with whiskey-soaked currants and set aside. Refrigerate the remaining currants up to two weeks for later use.
  4. Combine the milk and sugar in a medium saucepan over medium-low heat. Whisking, bring the mixture to a gentle simmer.
  5. Whisk the orange zest and salt into the milk mixture and remove it from the heat. Allow it to cool slightly.
  6. Whisking constantly, temper the eggs by slowly adding one cup of the milk mixture. Once the eggs are tempered, slowly add them to the remaining hot milk mixture and incorporate.
  7. Pour the hot milk and egg mixture over the cubed bread.
  8. Bake the bread pudding in the center of the oven. Meanwhile, combine the marmalade and the reserved whiskey in a small saucepan. Heat until just simmering.
  9. After 15 minutes, remove the bread pudding from the oven and brush the top with the marmalade mixture. Return the dish to the oven and bake the pudding for another 15 minutes, until the top is browned.
  10. Allow the bread pudding to cool for 10 minutes before serving.
Serving size 3⁄4 cup
Total Carbohydrate
Total Fat

Amount per serving% Daily Value*
Total Fat 6g
Saturated Fat 3g8 %
Trans Fat 0g
Cholesterol 60mg20 %
Total Carbohydrate 54g20 %
Dietary Fiber 0g0 %
Total Sugars 35g
Includes 17g Added Sugars34 %
Vitamin D 1mcg6 %
Calcium 137mg10 %
Iron 2mg10 %
Potassium 237mg6 %
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Milk, Wheat, Eggs

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* No significant difference has been shown between milk from rBST-treated and non rBST-treated cows
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