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less than 30 mins
30 mins to 1 hour
This is a delicious French take on a bread and butter pudding, flavoured with rum and vanilla.
Preheat the oven to 180C/365F/Gas 4. Butter 6 individual ramekins.
For the pudding, remove the crusts from the brioche and white bread and discard. Cut the rest of the bread into large cubes, then place onto a baking tray and dust with icing sugar. Place into the oven for 4-5 minutes, or until crisp and lightly golden-brown.
Reduce the oven temperature to 140C/275F/Gas 2.
Meanwhile for the crème anglaise, whisk the milk, cream, eggs and sugar together in a bowl. Strain the mixture through a fine sieve into another bowl, then scrape in the vanilla seeds and mix well. Set aside.
Place the raisins and sultanas into a small pan and cover with cold water. Bring to the boil, then remove from the heat and drain. Place the raisins and sultanas into a bowl and pour over the rum. Set aside to macerate for a few minutes.
Mix the bread pieces with the rum mixture until well combind. Divide the mixture among the ramekins and ladle the strained milk mixture over the bread in each dish.
Cover each ramekin with a piece of buttered foil and then place into a deep-sided roasting tin in the oven. Pour in enough boiling water to come halfway up the sides of the ramekins, then bake for 30 minutes, or until the puddings are set. Set aside to cool to room temperature before serving.
To serve, turn the puddings out onto plates and brush with a little warmed apricot jam to glaze.
This pudding is best eaten at room temperature, otherwise the delicate rum and vanilla flavours will be lost. The bread used can be a mix of whatever you have to hand but should always be toasted in the oven with dusting of icing sugar first.