Christmas Pudding French Toast Recipe

Indulge in this recipe for a Christmas pudding paired with a tasty spin on French toast that will be perfect during this winter season.

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by Ari Hatzis
10 minutes COOK TIME
15 minutes (plus 2 hours soaking) PREP TIME


  • 300 ml (10 fl oz) full-cream (whole) milk
  • 3 eggs
  • 200 g (7 oz) caster (superfine) sugar
  • 3 tablespoons brandy, plus a splash extra to serve
  • 4 slices leftover Christmas pudding (see recipe below), 2 cm (3/4 in) thick
  • 80 g (2-3/4 oz) unsalted butter
  • ice cream, to serve


  • Pour the milk into a bowl and add the eggs, 50 g (1-3/4 oz) of the sugar and the brandy. Mix well and then strain through a sieve into a jug.
  • Place the slices of Christmas pudding in a shallow dish and pour over the custard mix. Refrigerate for a minimum of 2 hours. After 1 hour, flip all the slices over to get maximum coverage. Drain the slices on a wire rack set over a tray to catch the drips.
  • Heat the remaining sugar in a non-stick frying pan over medium heat until just melted and starting to turn golden brown. Reduce the heat to low and add the butter, swirling it around in the pan until fully mixed in.
  • Add the drained slices of Christmas pudding and cook them for a couple of minutes until brown and caramelised. Flip them over with a spatula 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.

‘Oh I wish it could be Christmas ev’ry daaaaay,’ sang Wizzard. Well it can be, certainly on Boxing Day, at least.

The Christmas pudding

Christmas timeline I make my puddings for my shop around July, and cook them then as well. I store them in the fridge and reheat by steaming them in the oven for a couple of hours on the day. Easy!

Serves 6-8

Prep time 30 minutes

Cook time 5 hours (plus 1-1/2 hours reheating)


150 g (5-1/2 oz/1 cup) plain (all-purpose) flour

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 nutmeg, freshly grated (or 1/2 teaspoon ground nutmeg)

30 g (1 oz) dried breadcrumbs

30 g (1 oz) unsalted butter, at room temperature

70 g ( 2-1/2 oz) soft light brown sugar

20 g (1/2 oz) ground almonds

1/2 teaspoon salt

100 g (3-1/2 oz) sultanas (golden raisins)

40 g (1-1/2 oz) currants

100 g (3-1/2 oz) raisins

45 g (1-1/2 oz) dried cranberries

30 g (1 oz) dried pears, chopped

50 g (1-3/4 oz) dried apricots, chopped

100 g (3-1/2 oz) mixed peel (mixed candied citrus peel), chopped

1 carrot, peeled and coarsely grated

1 apple, peeled and coarsely grated

50 g (1-3/4 oz) glacé ginger, cut into 5 mm ( 1/4 in) dice

50 g (1-3/4 oz/ 1/3 cup) blanched almonds, toasted and roughly chopped

finely grated zest and juice of 1 orange

finely grated zest and juice of 1 lemon

1 tablespoon milk

1 egg

25 ml (3/4 fl oz) cognac

25 ml (3/4 fl oz) whisky

25 ml (3/4 fl oz) rum

50 ml (1-3/4 fl oz) pedro ximénez

25 ml (3/4 fl oz) muscat

75 ml (2-1/2 fl oz) port

100 ml (3-1/2 fl oz) Guinness

75 ml (2-1/2 fl oz) brandy (to flambé)


Sieve the flour and spices together into a large mixing bowl. Add the breadcrumbs and rub in the butter using your fingertips until all the butter has been incorporated. Add the brown sugar, ground almonds and salt and mix well.

Add all the remaining ingredients in the order they appear above, except the brandy, and mix well with a spatula.

Grease a 1.2 litre (41 fl oz) pudding basin (mould) and pour in the batter. Push down to completely fill the bowl and eliminate any air bubbles. Cut a disc of baking paper to fit the diameter of the base of the pudding and lightly grease it. Place the paper, greased side down, to cover the pudding, then wrap the entire pudding in aluminium foil

Preheat the oven to 150°C (300°C). Put the pudding basin in a cast-iron pot. Fill the pot with enough hot water to come halfway up the side of the pudding. Cover the pot with a lid and cook in the oven for 5 hours, checking the water level every hour and topping it up as needed. Alternatively, cook the pudding in an oven that has a steam function. Cook in a 100°C (200°F) oven for 5 hours.

Remove from the oven and leave to cool. You can leave the pudding in the basin and cover with plastic wrap or aluminium foil and store in the fridge until needed – it will keep for up to 1 year!

To reheat on the day, repeat one of the cooking methods above, leaving it in the oven for a good 1-1/2 hours.

Heat the brandy in a microwave for 10 seconds. Turn the pudding out onto a serving dish, remove the disc of baking paper, and pour over the brandy. Set it alight and take a bow.

More from Chefs Host Christmas Too:

Recipes excerpted with permission from Chefs Host Christmas Tooby Darren Purchese, published by Hardie Grant September 2019, RRP $19.99 Hardcover.


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