My doughy attempt at bread has been sitting in the bread bin since I cooked it Thursday and something needed to be done with it.. Using this bread in a recipe on the recent Food Revival programme Michel Roux jr prepared a simple French take on bread & butter pudding, with rum and raisins.

First I sliced (it fell apart!) the bread and cut into cubes (!), then covered in icing sugar and placed into the oven until golden brown.

While that was happening I soaked some raisins & sultanas in rum and prepared the crème anglaise. Once the bread had cooled I mixed the rum mixture into the bread and shared amongst four ramekins (I had halved the ingredients) , poured over the crème anglaise and placed in a bain-marie and into the oven for 30 minutes.

Left the pudding to cool and turned out onto a plate, dollop of crème fraiche and it was complete – tasted fantasic, but should have also halved the rum content as it was a tad strong!!

Full recipe

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