Cranberry and chestnut bread and butter pudding

Put festive leftovers to delicious use in this crowd-pleasing pud
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Cranberry and chestnut bread and butter pudding

Gelf Alderson, head chef at River Cottage Kitchen in Axminster, shares his recipe for cranberry and chestnut bread and butter pudding

www.rivercottage.net

Serves    6-8

Oven temp    160°c / gas 3

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  • You will need
  • Method
  • Stale brioche or panettone 1 loaf, thinly sliced
  • Butter 50g
  • Cranberry sauce 150g
  • Cooked chestnuts 100g, peeled and roughly chopped
  • Milk 120ml
  • Double cream 120ml
  • Eggs 4
  • Caster sugar 100g
  • Demerara sugar 2 tbsp
  • Ground cinnamon a pinch
  1. Preheat the oven to 160°c / gas 3.
  2. Butter the brioche or panettone, then spread with a little cranberry sauce. Sprinkle the slices with chopped chestnuts and sandwich together. Cut into triangles and place in a buttered ovenproof dish.
  3. Whisk together the milk, cream, eggs and caster sugar and pour over the bread triangles, stopping occasionally to allow the mixture to soak in. Mix the demerara sugar with the cinnamon and sprinkle over the pudding. Allow to sit for 30 minutes.
  4. Put the dish in the preheated oven and cook for an hour, or until lightly set in the middle (it should have a little wobble). Allow to rest for 10 minutes. Serve the bread and butter pudding with double cream, custard or ice cream.

You will need

  • Stale brioche or panettone 1 loaf, thinly sliced
  • Butter 50g
  • Cranberry sauce 150g
  • Cooked chestnuts 100g, peeled and roughly chopped
  • Milk 120ml
  • Double cream 120ml
  • Eggs 4
  • Caster sugar 100g
  • Demerara sugar 2 tbsp
  • Ground cinnamon a pinch

Method

  1. Preheat the oven to 160°c / gas 3.
  2. Butter the brioche or panettone, then spread with a little cranberry sauce. Sprinkle the slices with chopped chestnuts and sandwich together. Cut into triangles and place in a buttered ovenproof dish.
  3. Whisk together the milk, cream, eggs and caster sugar and pour over the bread triangles, stopping occasionally to allow the mixture to soak in. Mix the demerara sugar with the cinnamon and sprinkle over the pudding. Allow to sit for 30 minutes.
  4. Put the dish in the preheated oven and cook for an hour, or until lightly set in the middle (it should have a little wobble). Allow to rest for 10 minutes. Serve the bread and butter pudding with double cream, custard or ice cream.
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'This is a great way to use up Christmas leftovers,' says Gelf. 'It's a super-rich bread and butter pudding oozing with custard and jammy cranberry sauce'

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