Christmas bread pudding with rum custard
At Christmas there’s no need to do things by halves. Use up Christmas pudding in this cross between boozy bread and butter pudding and festive French toast.
For the bread pudding
For the custard
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.