Gastronomixs

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.

Bread pudding with spices and rum-soaked raisinsEnlarge

Ingredients

375

g

milk

375

g

buttermilk

8

 

eggs

300

g

sugar

1

tsp

ground cinnamon

1

tsp

ground star anise

1

 

vanilla pod

450

g

stale brioche bread

75

g

raisins

 

 

dark rum

 

 

butter and flour (for the baking tin)

Preparation method

Serving suggestions

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