Christmas bread pudding with rum custard

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 6

By Matt Tebbutt
From Saturday Kitchen


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
scroll to top