The conclusion to our epic Hong Kong Christmas Survival Menu…not that this doesn’t work at absolutely any time of the year!Jump to Recipe
This is a really fun twist on a British staple. The fresh ginger gives it a little extra zing without creating a fuss and a tonne of extra work, making it work really well as part of a larger family/ party menu. Is it easy? Check! Make ahead? Check! Can I get the kids involved without tearing my hair out? CHECK! What’s to lose?!
Tips and Tricks
This dessert is incredibly tasty on its own. But if you fancy getting a little festive, dust a little snowy icing sugar over the top before serving. Or if you want to feel a little more summery, try it out with a compote!
Bread Pudding with Ginger Egg Custard
- Foil / regular baking tray (1 medium or 2 small)
- Medium mixing bowl
- 1 Brioche loaf A loaf of sweet bread (not the brains kind!)
- 1" Fresh ginger
- 1 cup Cream Single/whipping
- 1 cup Milk Whole
- 1/4 cup Sugar (plus extra for dusting) I like golden caster sugar or light brown
- 4 Eggs Large
- 1 tsp Vanilla extract/paste
- 25 g Butter For greasing
- Icing sugar For dusting
Christmas Eve / The Day Before your Cook
- If you have time, toast your bread and set it aside to get a little stale.
Christmas Morning / The Morning of your Cook
- Lightly toast your bread if you didn’t do this prior. Chop it up into nice big chunks – or you can even just tear it if you want to get the kids involved, it doesn’t need to be pretty!
- Grease a foil or baking tray with butter – get a good coverage as you don’t want your bread to stick.
- Skin the ginger and grate roughly 1” directly into a mixing bowl – we want to be able to taste it; grating directly into the bowl means we collect any rogue juices!
- To the ginger, add your eggs, cream, milk, vanilla and sugar. Stir to thoroughly combine – it’ll look a little lumpy thanks to the ginger bits, don’t worry.
- Once combined, pour your custard mix all over the brioche and set the tray aside for a couple of hours. The bread will start to soak up all that custard and flavour.
- Preheat your oven to 140C/285F fan / 160C/320F / Gas Mark 3.
- Before baking, sprinkle a little extra sugar over the top of the pudding and bake for 35 minutes. If the custard seems a little loose, pop it back in for another 10-15 minutes.
- This dessert is delicious on its own, but feel free to sprinkle some icing sugar for a little Christmassy look, or serve it up with some extra custard or fruity jam or compote!
We would love to hear what you think of our dish.