Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 6
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the bread pudding
- 2 free-range eggs, beaten with 2 free-range egg yolks
- 50ml/2fl oz dark rum
- 250ml/9fl oz full-fat milk
- 250ml/9fl oz double cream
- 50g/1¾oz caster sugar
- pinch cinnamon
- pinch mixed spice
- grating nutmeg
- 300g/10½oz leftover white bread, brioche or croissants, cut into chunks or layers
- 200g/7oz leftover Christmas pudding, crumbled
For the custard
- 3 free-range egg yolks
- 50g/1¾oz soft brown sugar
- 150ml/5fl oz double cream
- 150ml/5fl oz full-fat milk
- dark rum, to taste
To serve
- 2 free-range eggs and 1 free-range egg yolk, beaten with a splash of milk
- 4 tbsp caster sugar
- 25g/1oz unsalted butter
Method
Preheat the oven to 170C/150C Fan/Gas 3½.
To make the bread pudding, mix together the eggs, rum, milk, cream, sugar and spices in a large bowl. Add the bread and Christmas pudding and stir until combined. Push into a loaf tin and bake for 40–50 minutes or until set. Allow to cool.
Meanwhile, to make the custard, beat the egg yolks with the sugar and set aside. Pour the cream and milk into a saucepan and bring to the boil. Pour into the eggs and whisk constantly. Return the mixture to the pan and simmer over a low heat to thicken. Strain into a jug and add a dash of rum.
Turn the bread pudding out onto a board and thickly slice. Dip the slices into the beaten eggs and sprinkle with the sugar.
Melt the butter in a frying pan and fry the bread pudding slices until golden on both sides. Serve straight away with the hot custard.