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Preparation time
less than 30 mins
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Cooking time
30 mins to 1 hour
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Serves
Serves 6
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By Matt Tebbutt
From Saturday Kitchen[row]
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
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Preheat the oven to 170C/150C Fan/Gas 3½.
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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.
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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.
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Turn the bread pudding out onto a board and thickly slice. Dip the slices into the beaten eggs and sprinkle with the sugar.
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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.