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