White chocolate and cranberry bread and butter pudding

PT1H30M

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Ingredients

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Bread and butter pudding

  • 10 slices of stale bread, white
  • 150g of butter, softened
  • 2 tsp ground mixed spice
  • 150g of cranberries, semi-dried
  • 200g of white chocolate buttons
  • 2 tbsp of Demerara sugar

Custard

  • 4 eggs
  • 6 egg yolks
  • 80g of caster sugar
  • 500ml of milk
  • 500ml of double cream

Satsuma and cranberry suzette

1
Begin by preparing the custard. Beat the eggs and sugar together in a bowl until pale and smooth. Add the milk and cream to a pan, heat until simmering then remove from the heat. Pour the hot milk over the eggs and sugar, mixing well as you do so
  • 4 eggs
  • 6 egg yolks
  • 80g of caster sugar
  • 500ml of milk
  • 500ml of double cream
2
Grease an ovenproof dish with some butter. Remove the crusts from the sliced bread and butter all of the slices on one side. Cut the slices in half
  • 150g of butter, softened
  • 10 slices of stale bread, white
3
Spread out a layer of the buttered bread to cover the bottom of the dish, slightly overlapping each slice. Sprinkle with a good pinch of mixed spice, some cranberries and some of the white chocolate
4
Pour over some of the custard to cover the first layer. Repeat this process to make more layers of both the bread and custard until used up, leaving a little custard for serving. Press down firmly, cover with cling film and leave to set in the fridge overnight to allow the bread to soak up the custard
5
For the satsuma and cranberry suzette, begin by segmenting the satsumas. Add the sugar to a non-stick pan and heat until a golden caramel forms. Remove from the heat and add the butter
  • 6 satsumas
  • 200g of caster sugar
  • 100g of butter
6
Shake the pan to mix in the butter, add the orange juice and return to the heat. Bring to the boil and reduce until it reaches the consistency of a caramel sauce. Stir in the cranberries and satsuma segments and warm through
7
Preheat the oven to 160°C/gas mark 3
8
Remove the bread and butter pudding from the fridge and sprinkle over some Demerara sugar. Bake for 30-40 minutes, or until it feels firm when pressed lightly - do not overcook it
  • 2 tbsp of Demerara sugar
9
Remove from the oven and spoon over some warm satsuma and cranberry suzette. Serve with custard, perhaps flavoured with some cloves for an extra wintery flavour
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