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Eggnog crumpet pudding

Eggnog crumpet pudding


If you love baked French toast, then try our festive version with star crumpets soaked and baked in a spiced custard

  • Feeds 6 Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    1694kj 405kcal
  • Fat
    Med 28%
  • Saturates
    High 57%
  • Sugar
    Med 22%
  • Salt
    Med 14%

% of adult’s reference intake | Carbohydrates per serving : 42g

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  • 4 tbsp Co-op Navy rum
  • 2 tbsp Co-op sultanas
  • 1 tsp Co-op unsalted butter, softened
  • 8 Co-op Christmas star crumpets
  • 200ml Co-op double cream
  • 200ml Co-op semi-skimmed milk
  • 2 Co-op British free range eggs
  • 5 tbsp Fairtrade caster sugar
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg


  1. Put half the rum in a bowl with the sultanas and leave them to soak
  2. Grease a 1-litre baking dish with the butter, then arrange the crumpets in the dish and sprinkle with the rest of the rum
  3. Whisk together the cream, milk and eggs
  4. Sieve into a jug and stir in 4 tbsp of the sugar, the vanilla, cinnamon and nutmeg
  5. Pour over the crumpets and leave at room temperature for 40 mins to allow the custard to soak in
  6. Preheat the oven to 170°C/fan 150°C/Gas 3
  7. Scatter the remaining sugar on top and sprinkle with the sultanas, plus any rum from the bowl
  8. Bake for 30-40 mins, until the top is golden and the custard just set
  9. Leave to rest for 5 mins before serving

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