Raisin Bread Pudding
Ingredients
- 300 gCountry bread (cut into cubes)
- 500 mlWhole milk
- 3 pcEgg
- 80 gWhite sugar
- 100 gRaisin
- 2 tbspRum
- 1 pcVanilla bean (split and scraped)
- 20 gUnsalted butter (for the mold)
Method
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.
- 1
Soak the raisins in the rum. They should absorb the liquid and swell to become plump.
- 2
Cut the country bread into large 2 cm cubes. Stale bread is ideal as it will better absorb the custard.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the refrigerator. Reheat gently in the oven to restore the top's crispness.
