Why have bread and butter pudding when you can have creamy, spiced eggnog pudding? Wouldn’t be Christmas without it!
- 6 slices of stale bread, buttered on one side and quartered (feel free to use any kind of leftover bread for this, I sure do – and salted butter is best)
- 3 large free-range or organic eggs
- 200ml whole milk
- 250ml heavy cream
- 75g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground clove (I like a lot so I have a bit more)
- 1/2 teaspoon freshly grated nutmeg, and more for the top
- 1 vanilla bean, scraped (optional but great)
- 1/2 – 3/4 cup brandy or rum (spiced rum would be great here)
- Preheat the oven to 180C
- Place the buttered triangles of bread in a shallow dish, overlapping slightly.
- In a bowl or jug mix together the eggs, milk, cream, sugar, spices and vanilla
- Pour the custard mixture over the bread and leave to sit 10 or 15 minutes for the custard to start soaking into the bread
- Bake 20-30 minutes until puffed and golden and cooked all the way through.
Keywords: bread pudding, spiced bread pudding, spiced eggnog custard, bread and butter pudding