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Christmas bread pudding with rum custard
Cooking ingredients
50g/1¾oz
caster sugar
pinch
cinnamon
pinch
mixed spice
50g/1¾oz soft
brown sugar
4 tbsp
caster sugar
Baking and patisserie
300g/10½oz leftover
white bread
, brioche or croissants, cut into chunks or layers
Dairy, eggs and chilled
2 free-range
eggs
, beaten with 2 free-range
egg
yolks
250ml/9fl oz full-fat
milk
250ml/9fl oz
double cream
3 free-range
egg yolks
150ml/5fl oz
double cream
150ml/5fl oz full-fat
milk
2 free-range eggs and 1 free-range
egg yolk
, beaten with a splash of milk
25g/1oz unsalted
butter
Other
50ml/2fl oz dark
rum
grating
nutmeg
200g/7oz leftover
Christmas pudding
, crumbled
dark
rum
, to taste
Back to recipe
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