One Friday a few weeks ago, I made an enormous pot of Boston Baked Beans & British Bangers. I doubled up the recipe, substituting chopped onions for the shallots and let it cook for a few hours extra, allowing the liquid to reduce to a proper thick consistency. All day, the smell made my tummy rumble!
We took it round to friends for dinner, our turn to do the main course this time. Forgetting quite how filling the beans are, most of the ficelle and baguette I sliced were left uneaten. Inspired by the lovely chocolate marmalade bread and butter pudding my friends made for dessert, I had the perfect idea to use the leftover already-sliced bread.
A couple of days later, when the sliced bread was well and truly stale and hard, I made it into a delicious bread and butter pudding, using homemade clementine curd to add flavour.
You could use lemon curd (or any other fruit curd) or even a favourite fruit jam instead.
I love a bread and butter pudding to have crunchy bits, so I left the crusts on the bread. This was a good decision, and Pete, who is usually a bit meh about bread and butter pudding, said he really liked this one, because of the contrast of crunchy crusts with soft custard-soaked bread.
Clementine Curd Bread & Butter Pudding
Approximately 1.5 baguette (or similar), sliced
Butter, enough for one side of all slices
100-150 grams clementine curd, or other curd or jam
300 ml double cream
300 ml full fat milk
3 large eggs
2 + 1 heaped tablespoons light demerara sugar
Note: Amounts in the recipe are approximate; do adapt them to fit your leftovers.
Butter all the slices of bread on one side, then spread a layer of curd onto the same side.
Arrange the slices of bread in a baking dish, with the curd sides facing the same direction.
Mix 2 heaped tablespoons of the sugar with the milk, cream and eggs and whisk to combine.
Pour the liquid carefully over the bread.
Leave the pudding aside for at least an hour, to allow the liquid to properly soak into the bread.
Before baking, preheat the oven to 180 C (fan) and sprinkle the remaining tablespoon of sugar over the top.
Bake for about 25 minutes, until the top is nicely browned.
As is so often the way, by looking at several very different recipes on the internet and then coming up with my own to fit the ingredients I wanted to use up, I’ve remembered how easy it is to ring the changes by adding different flavouring ingredients to the bread and custard.
Do you have any favourite bread and butter pudding recipes or ideas to share?