Bread and Butter ‘Christmas Puddings’
We were looking for a different way to offer Christmas pudding on our Christmas menu and came up with an idea for bread and butter pudding made up with layers of Christmas pud!
It’s a little less heavy than Christmas pudding and will go great with your brandy sauce or vanilla custard.
For the custard mix;
9 egg yolks
400ml Double cream
1 Vanilla pod (or ½ teaspoon vanilla essence)
For the pudding
About one loaf of sliced bread with the crusts cut off (you can adjust this amount depending on how much you would like to make!). It works really well with brioche.
350g Christmas pudding
100g Demerara Sugar
How to do it…
Choose a suitable ovenproof dish, preferably with a lid. Pre-heat your oven to 160c. In a saucepan gently heat the milk, cream and vanilla to just before it boils. While it’s warming, in a heatproof bowl whisk the egg yolks and sugar together. Slowly pour in the warm milk and cream mix, whisking continuously. Put to one side.
Butter the bread slices and slice or crumble the Christmas pudding. In your ovenproof dish put a few ladles of the custard mix, then a layer of buttered bread, then a thin layer of Christmas pudding. Ladle on more of the custard mix, then bread, then pudding. Continue until the dish is full or you’ve used all of the mix.
Sprinkle the top with the Demerara sugar, place in the oven with the lid on for around 30 minutes then take the lid off and return to the oven for another 10-15 minutes to crisp up the top!
Serve with brandy sauce, custard or ice cream!
Bread and Butter ‘Christmas Pudding’ – The Blue Mallard