Bread Pudding with Ginger Egg Custard
Bread pudding with a twist: brioche or sweet Cantonese style bread with ginger egg custard for an extra kick! An easy, suitably naughty feeling Christmassy dessert guaranteed to satisfy. Serve as is or dress it up with a little fruity jam or lashings of extra custard!
Servings: 6 people
- 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
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!