Bread pudding with spices and rum-soaked raisins
Although not as familiar as French toast in the Netherlands, this is another delicious way to use up stale bread. You can easily vary the type of bread, spices or fillings used. The buttermilk adds a certain tartness to the batter.
Makes 1500g.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Egg
- Gluten
- Sulphite
- Vegetarian
Ingredients
- 375 g milk
- 375 g buttermilk
- 8 eggs
- 300 g sugar
- 1 tsp ground cinnamon
- 1 tsp ground star anise
- 1 vanilla bean
- 450 g stale brioche bread
- 75 g raisins
- as needed dark rum
- as needed butter
- as needed flour
Preparation method
- Mix the milk and buttermilk with the eggs, sugar, ground cinnamon, vanilla marrow and star anise and stir thoroughly with a whisk.
- Cut the bread into cubes measuring 2x2x2 cm and mix into the batter. Leave to soak for a few minutes.
- Allow the raisins to steep in a small amount of dark rum before adding them to the batter.
- Grease a shallow baking tin with butter and then dust it with flour. You could also line the tin with baking paper to make sure the pudding doesn't stick.
- Pour the batter into the baking tin and bake in an oven at 150°C for 45 minutes.
- Set to cool and then turn it out on a chopping board. Cut into the desired shape or use a round cutter to cut out circles.
- Allow the sugar to caramelise slightly in a pan and briefly caramelise the top and bottom of the bread pudding in it.
- Serve immediately.
Serving suggestions
- As a dessert with vanilla ice cream.
- As a dessert with marinated strawberries and a sabayon.
- As a hot friandise, e.g. with chocolate and caramel.
