Christmas Pudding French Toast

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By Darren Purchese

“Oh I wish it could be Christmas ev’ry daaaaay” sang Wizard. Well, it can, at least on Boxing Day anyway. If for some bizarre reason you have Christmas pudding left over, then give it a Boxing Day makeover with this delicious redo.

Time

2

hour

20

minutes

Degree of Difficulty

Easy

Save

1

Portions

4
servings

Share Recipe

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Ingredients

Servings

metric
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4 Christmas pudding, slices 2 cm thick
300 ml milk
165g eggs, (approx. 3 large eggs)
200g caster sugar
50 ml Brandy
80g unsalted butter
1

For the custard… mix the milk, eggs, ¼ of the sugar and the Brandy together well in a bowl and then strain through a sieve into a jug.

 

2

To soak… place the Christmas pudding slices into a shallow dish and pour over the custard mix. Place into the fridge for a minimum of 2 hours. Flip each slice after an hour or so to get maximum coverage. Drain the slices on a wire rack set over a tray to catch drips.

 

3

To cook… heat the remaining 150 g of caster sugar in a medium non-stick frying pan until just melted and starting to turn a golden brown colour. Turn the heat to low and add the butter swirling it all around in the pan until filly mixed in. Add the soaked slices of Christmas pudding to the pan and cook them for a couple of minutes until brown and carmelised. Flip them using a palette knife and cook for the same amount of time on the other side. Remove from the pan and serve with ice cream and a splash of Brandy.

 

 

 

1
0 hours 0 minutes

For the custard… mix the milk, eggs, ¼ of the sugar and the Brandy together well in a bowl and then strain through a sieve into a jug.

2
0 hours 0 minutes

To soak… place the Christmas pudding slices into a shallow dish and pour over the custard mix. Place into the fridge for a minimum of 2 hours. Flip each slice after an hour or so to get maximum coverage. Drain the slices on a wire rack set over a tray to catch drips.

3
0 hours 0 minutes

To cook… heat the remaining 150 g of caster sugar in a medium non-stick frying pan until just melted and starting to turn a golden brown colour. Turn the heat to low and add the butter swirling it all around in the pan until filly mixed in. Add the soaked slices of Christmas pudding to the pan and cook them for a couple of minutes until brown and carmelised. Flip them using a palette knife and cook for the same amount of time on the other side. Remove from the pan and serve with ice cream and a splash of Brandy.