Raisin Bread Pudding

A melting crumb soaked in vanilla custard, dotted with rum-plumped raisins. The top crust should be golden brown and slightly resistant under the spoon.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 539
• Protein: 16 g
• Carbs: 82 g
• Fat: 14 g

Ingredients

• 300 g Country bread ( cut into cubes )
• 500 ml Whole milk
• 3 piece Egg
• 80 g White sugar
• 100 g Raisin
• 2 tbsp Rum
• 1 piece Vanilla bean ( split and scraped )
• 20 g Minimum butter sweet ( for the mold )

Instructions

1. Maceration

   Soak the raisins in the rum. They should absorb the liquid and swell to become plump.

2. Bread preparation

   Cut the country bread into large 2 cm cubes. Stale bread is ideal as it will better absorb the custard.

3. Making the custard

   Heat the milk with the split and scraped vanilla bean. In a mixing bowl, whisk the eggs with the white sugar until pale. Pour the hot milk in a steady stream over the eggs while whisking.

4. Soaking

   Mix the bread cubes with the raisins and their rum. Pour the vanilla custard over them. Press down lightly so the bread soaks through to the center.

5. Baking

   Butter a mold with the unsalted butter. Pour in the mixture. Bake at 180°C until the pudding is set and the top is well browned.

Chef's tips

• Use very stale bread, it will soak up the custard without falling apart.
• The pudding is done when it is jiggly like a flan in the center.

Storage

Keep for 3 days in the refrigerator. Reheat gently in the oven to restore the top's crispness.