Bread Pudding

Photo by Valérie Lhomme
Crafted from simple ingredients, including bread, milk, eggs, sugar, and spices, this bread pudding is baked to golden-brown perfection.
The extra touch of rum and plump raisins adds a hint of sweetness, making it an instant favorite.

Serves 6

1 lb., 2 ounces stale bread, broken into pieces

4 c. whole milk + more if necessary

¾ c. + 1 tbsp. amber rum

⅓ c. raisins

Butter, for the pan

½ c. sugar

3 eggs, beaten

½ tsp. ground cinnamon

1–2 tsp. all-purpose flour, if necessary

Confectioners’ sugar, for dusting

Instructions:

Place the bread in a large bowl and pour in the milk—the bread should be completely covered. Let soak until the bread is fully saturated and soft (about 1 hour).
Meanwhile, warm the rum and pour it over the raisins in a bowl. Let soak until the raisins are softened and plump.
Preheat the oven to 350°F and generously grease a Pyrex bowl or loaf pan with butter.
Roughly mash the bread in the milk using a fork, then add the sugar, eggs, and cinnamon. Drain the rum-soaked raisins and add them to the bowl. Stir until well combined. The batter should be semi-thick—neither runny nor dense. If necessary, add 1–2 teaspoons flour or a little more milk.
Pour the batter into the prepared dish and bake for 40 minutes, or until a knife inserted into the center comes out clean.
As soon as you remove the pudding from the oven, run a spatula or knife around the edge to release the pudding from the bowl. Let the pudding cool slightly or completely in the dish before turning it out onto a serving plate.
Dust with confectioners’ sugar and serve warm, at room temperature, or chilled.

LA BONNE IDÉE

You can swap out raisins for pitted prunes or very thinly sliced apples.

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