Boozy bread pudding
1 egg yolk
75ml dark rum ( or 30ml rum essence) 150g caster sugar
1 tsp nutmeg
1 medium ciabatta bread
150g frozen berries, drained of excess juice 50g white chocolate, chips
Preheat the oven to 180 degrees. Use butter to grease a medium size ovenproof dish.
In a jug combine the eggs, egg yolk, milk, cream and dark rum. Add in the sugar and nutmeg, and whisk vigorously until the sugar has dissolved into the liquid.
Slice the ciabatta loaf crossways into 1cm slices.
Place the sliced ciabatta bread into a large mixing bowl and pour the custard over the bread and stir until it is fully coated. Cover and leave to soak for 45 minutes ( or up to 1 hour). Stir occasionally.
Fill the buttered dish with a layer of the soaked bread ( use half the bread for the first layer). Join the bread up so there are no gaps, by cutting some pieces to a smaller size so everything is packed nice and tight.
Scatter with half the white chocolate. Next, cover with the berries, then the
3. 4. 5. 6.
remainder of the white chocolate chips.
Add a second layer of bread, neatly packed with no gaps.
Cover with tinfoil and bake in the centre of the preheated oven for 25mins. Remove the tinfoil and continue to bake uncovered for 20- 25 minutes or until it has a golden crust.
Once baked, remove it from the oven and allow to rest for 15 minutes. Serve hot with ice- cream.
7. 8. 9. Variation
Other liqueurs that can be substituted for rum include brandy, sherry or whiskey, with a taste difference of course. A dash of almond essence would also add a nice “non rum” flavour.