Gastronomixs

Bread pudding

Bread pudding, also known as pudding au pain, is a pudding made using bread, milk, eggs, and sugar. It is best to use stale bread, as you would when making French toast.

Bread pudding

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Ingredients

750

g

milk

240

g

egg

300

g

sugar

75

g

raisins, soaked

1

 

vanilla pod

450

g

bread

 

 

cinnamon

 

 

zest of a lime, lemon, and an orange

Preparation method

  • Mix the milk with the eggs.
  • Slice open the vanilla pod and scrape out the seeds.
  • Add the sugar, ground cinnamon, vanilla seeds, and the citrus zest to the milk and stir well.
  • Slice the bread into small chunks and place in the milk to soak.
  • Mix the bread through the milk with a whisk to create a type of batter.
  • Lastly, add the raisins to the batter.
  • Pour the batter for the bread pudding in a baking tin and cook in an oven preheated to 180°C for 45 minutes.
  • If the pudding starts to brown too quickly, lower the temperature to 160°C.

Serving suggestions

  • Variation tip: add apple, pear, or rhubarb to the batter. 
  • As part of a dessert with components of cinnamon and vanilla.

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