Christmas bread pudding with rum custard recipe
 At Christmas there’s no need to do things by halves. Use up Christmas pudding in this cross between boozy bread and butter pudding and festive French toast. 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 cinnamon pinch mixed spice grating nutmeg 300g/10½oz leftover white bread, brioche or croissants, cut into chunks or layers 200g/7oz leftover Christmas pudding, crumbled 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 cinnamon pinch mixed spice grating nutmeg 300g/10½oz leftover white bread, brioche or croissants, cut into chunks or layers 200g/7oz leftover Christmas pudding, crumbled 3 free-range egg yolks50g/1¾oz soft brown sugar 150ml/5fl oz double cream 150ml/5fl oz full-fat milkdark rum, to taste 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 milk4 tbsp caster sugar 25g/1oz unsalted butter 2 free-range eggs and 1 free-range egg yolk, beaten with a splash of milk 4 tbsp caster sugar 25g/1oz unsalted butter Method 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. Preheat the oven to 170C/150C Fan/Gas 3½. 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. 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. 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. 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. 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.