Italian Bread Pudding with Marsala
Ingredients
- 200 gCountry bread (cut into 2cm cubes)
- 333.3 mlWhole milk
- 2 pcEgg
- 66.7 gBrown sugar
- 33.3 mlMarsala
- 40 gRaisin
- 13.3 gUnsalted butter (for the pan)
- 0.7 tspCinnamon ground
- 0.7 pcCitrus limon (L.) Burm. f. (zested)
- 0.7 tspVanilla extract
Method
A melting crumb soaked in Marsala milk, topped with a golden crispy crust. The scent of cinnamon and lemon zest fills the room straight out of the oven.
- 1
Cut the country bread into 2 cm cubes. If the bread is too fresh, bake it for 5 minutes to dry it out; it must be firm to absorb the mixture without turning into mush.
- 2
In a mixing bowl, whisk the eggs with the brown sugar and ground cinnamon until the mixture lightens slightly and becomes frothy.
- 3
Pour in the whole milk, marsala, and vanilla extract. Grate the lemon zest directly over the bowl. Mix to obtain a homogeneous liquid.
- 4
Add the bread cubes and raisins to the mixture. Press down with a skimmer to submerge all the bread. Let rest for 15 minutes: the bread should be heavy and saturated with liquid.
- 5
Butter a dish with the butter. Pour in the preparation. Bake at 180°C. It's ready when the top is brown and the center is set but still wobbles under pressure.
Frequently asked questions
How do you get this dish right?
- Use two or three-day-old stale bread, it will absorb the mixture better without falling apart.
- If the top browns too quickly, cover with parchment paper halfway through baking.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Reheat gently in the oven to regain the crispness of the crust.
