Italian Bread Pudding with Marsala

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 356
• Protein: 10 g
• Carbs: 55 g
• Fat: 9 g

Ingredients

• 200 g Country bread ( cut into 2cm cubes )
• 333.3 ml Whole milk
• 2 piece Egg
• 66.7 g Brown sugar
• 33.3 ml Marsala
• 40 g Raisin
• 13.3 g Minimum butter sweet ( for the pan )
• 0.7 tsp Cinnamon ground
• 0.7 piece Citrus limon (L.) Burm. f. ( zested )
• 0.7 tsp Vanilla extract

Instructions

1. Bread preparation

   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. Whisking eggs

   In a mixing bowl, whisk the eggs with the brown sugar and ground cinnamon until the mixture lightens slightly and becomes frothy.

3. Loosening the mixture

   Pour in the whole milk, marsala, and vanilla extract. Grate the lemon zest directly over the bowl. Mix to obtain a homogeneous liquid.

4. Soaking

   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. Baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. Reheat gently in the oven to regain the crispness of the crust.