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  • Recipes

  • Eggnog Bread and Butter Pudding

Eggnog Bread and Butter Pudding

Eggnog Bread and Butter Pudding

By OcadoLifePublished on 15 November 2021Classic Christmas flavour meets a traditional British dessert. This easy festive twist has all the flavours of boozy eggnog in a warming brioche bread and butter pudding with rum infused raisins. If you prefer, you could switch out the rum for brandy instead. Serve this with ice cream or cream as an easy yet delicious dessert over the winter months. Recipe from Great British Bake Off quarter finalist, cookbook author and food stylist Benjamina Ebuehi.
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Time and servings

1 hr 10 minsTotal time
6Servings
20 minsPrep time
50 minsCooking time

Ingredients

  • 75 g of raisins
  • 70 ml of dark rum (we used havana club 7 year old dark rum)
  • 300 ml of whole milk
  • 300 ml of double cream
  • 2 tsp of vanilla extract
  • 2 cinnamon sticks
  • 0.5 tsp of freshly grated nutmeg, plus extra to sprinkle
  • 1 cup of unsalted butter, for greasing
  • 10 thick slices of brioche
  • 2 large eggs, plus 2 egg yolks
  • 75 g of caster sugar
  • 1 tbsp of demerara sugar
  • 1 tub of double cream or vanilla ice cream, to serve

Method

  • Step 1

    Add the raisins and 2tbsp of the dark rum to a small bowl; set aside to soak for at least 15 mins.

  • Step 2

    Add the milk, cream, vanilla, cinnamon and nutmeg to a saucepan and heat gently until just before boiling. Remove from the heat, cover and set aside to infuse for 20 mins.

  • Step 3

    Preheat the oven to 180°C/160°C fan/gas 4. Lightly grease a large baking dish with butter and layer in the brioche slices. Scatter the soaked raisins in between some of the layers and on top, pouring any excess soaking rum onto the bread too.

  • Step 4

    In a bowl, whisk together the eggs, yolks and caster sugar until smooth. Stir in the remaining rum.

  • Step 5

    Remove the cinnamon sticks from the infused milk and gently reheat it until steaming. Pour a third of the milk into the egg mixture, whisking as you pour. Once combined, slowly add the rest of the milk, whisking constantly. Pour the custard evenly over all the slices of bread. Top with a dusting of nutmeg and a sprinkling of demerara sugar, then bake for 30-40 mins, until just set. Serve warm with double cream or vanilla ice cream.