AuthorFPG
Rating0

A delicious French version of bread and butter pudding, although more dense and very more-ish. You need a good mix of leftover bread and patisserie. Leave to cool and eat as a snack or serve as a pudding with this Christmassy sticky toffee sauce.

ShareTweetSaveShare

Yields6 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

 500 g leftover bread, croissants, etc
 300 g ready made custard
 200 g sultanas
 45 tbsp rum
 Butter for greasing
For the sauce
 125 g butter
 50 g dark brown sugar
 2 tbsp cream or crème fraiche
 50 g sliced orange segments or sliced qumquats

1

Preheat the oven to 180C/350F/Gas mark 4.

2

Put all the stale bread etc into a food processor with a paddle or whisk attachment and switch on to a slow speed until crumbed but still quite rough. Crumble by hand if you do not have a food processor.

3

Transfer to a bowl and add the custard, sultanas and rum and mix to a creamy stodge. Line a deep tray with lightly buttered baking paper and pile in the mixture, but don't smooth it too much on top, since you want it to be nice and crisp, with uneven peaks.

4

Bake for 35-45 minutes until crisp and golden on top. Cut into chunks and make the sauce.

5

For the sauce - put the butter in a small pan and melt over a low heat. Add the sugar, bring to the boil and then remove from the heat. Stir in the cream and add the sliced orange segments or sliced kumquats.

Ingredients

 500 g leftover bread, croissants, etc
 300 g ready made custard
 200 g sultanas
 45 tbsp rum
 Butter for greasing
For the sauce
 125 g butter
 50 g dark brown sugar
 2 tbsp cream or crème fraiche
 50 g sliced orange segments or sliced qumquats

Directions

1

Preheat the oven to 180C/350F/Gas mark 4.

2

Put all the stale bread etc into a food processor with a paddle or whisk attachment and switch on to a slow speed until crumbed but still quite rough. Crumble by hand if you do not have a food processor.

3

Transfer to a bowl and add the custard, sultanas and rum and mix to a creamy stodge. Line a deep tray with lightly buttered baking paper and pile in the mixture, but don't smooth it too much on top, since you want it to be nice and crisp, with uneven peaks.

4

Bake for 35-45 minutes until crisp and golden on top. Cut into chunks and make the sauce.

5

For the sauce - put the butter in a small pan and melt over a low heat. Add the sugar, bring to the boil and then remove from the heat. Stir in the cream and add the sliced orange segments or sliced kumquats.

Le Pudding
Write Review