Eggnog Bread and Butter Pudding

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A creamy, lightly spiced bread and butter pudding with all the flavours of the festive drink in the egg custard – egg and cream, cinnamon and nutmeg and a touch of rum – all soaked up by luxurious brioche for an elegant, fancy version of the humble, homely pud. Easy to make but your guests don't need to know that!

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Resting Time20

Ingredients

200 g brioche - half a loaf
50 g butter
120 ml cream
120 ml milk - any
2 eggs - medium/large
3 tbsp dark or golden rum - or brandy/whisky
2 tsp vanilla extract - or tsp vanilla bean paste
1 tsp ground cinnamon
generous grating of nutmeg - a scant half teaspoon if using ready grated
2 tbsp chocolate chips or raisins/sultanas - optional
2 tsp icing sugar - optional, to dust before serving

Metric - USA Cups

Instructions

Cut the brioche into 2.5 cm/ 1" cubes using a good serrated knife. Try not to squash the air out by cutting too many slices too quickly. Give the loaf a chance to bounce back.
200 g brioche
Melt the butter and use a pastry brush to butter a deep baking dish. Choose a dish that is about 6" x 8". Then arrange the cubes of brioche in the dish. If you want to use raisins/sultanas, layer these among the brioche.
50 g butter
Put the cream, milk, eggs, rum, vanilla extract and cinnamon in a jug. Grate in the nutmeg. Whisk lightly with a fork to break up the eggs and combine the ingredients.
120 ml cream, 120 ml milk, 2 eggs, 3 tbsp dark or golden rum, 2 tsp vanilla extract, 1 tsp ground cinnamon, generous grating of nutmeg
Pour the custard mixture over the brioche. Take care to drizzle it evenly over the cubes.
Press the cubes into the liquid lightly so they absorb the custard mix. Do this as gently as possible. Don't squash them! Leave for a little while to absorb the custard (around 20 minutes, if possible).
Preheat the oven to 180°C / 170°C fan / Gas 4 / 350°F. Drizzle the remaining melted butter over any of the brioche that is not submerged in the custard. Scatter the chocolate chips over the top if using.
2 tbsp chocolate chips or raisins/sultanas
Bake in the oven for 35 minutes. When the pudding is ready, it will be fluffy and golden, with the custard set.
Serve your eggnog bread and butter pudding warm. Dust it lightly with icing sugar for a final flourish.
2 tsp icing sugar

Notes

Storage

You can store the uncooked pudding in the fridge for several hours before serving.

Fridge – Leftovers will last for a couple of days in the fridge. You can warm the pudding through in the oven or the microwave.

Freezer – Pack into an airtight container and freeze for up to two months. Defrost in the fridge overnight and reheat in the microwave.

Hints and tips

Choose a good quality all-butter brioche for best results.

Take care when cutting the brioche, so that you do not squash all the air out of it. A good serrated knife will help with this. You want to keep those airholes so that the custard can seep into them!
For a softer, more custardy pudding, increase the amount of custard by 50 %, using 3 eggs and adding half as much again of the other ingredients.
For a sweeter pudding add a spoon of sugar to the custard.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.