Bread Pudding

Picture by Valérie Lhomme

Crafted from basic active ingredients, consisting of bread, milk, eggs, sugar, and spices, this bread pudding is baked to golden-brown excellence.

The additional touch of rum and plump raisins includes a tip of sweet taste, making it an immediate favorite.

• 1 lb., 2 ounces stagnant bread, burglarized pieces
  

• 4 c. entire milk + more if essential
  

• 3/4 c. + 1 tablespoon. amber rum
  

• 1/3 c. raisins
  

• Butter, for the pan
  

• 1/2 c. sugar
  

• 3 eggs, beaten
  

• 1/2 tsp. ground cinnamon
  

• 1– 2 tsp. all-purpose flour, if needed
  

• Confectioners’ sugar, for cleaning
  

Directions:

1. Location the bread in a big bowl and gather the milk– the bread must be entirely covered. Let soak till the bread is completely filled and soft (about 1 hour).
2. Warm the rum and put it over the raisins in a bowl. Let soak till the raisins are softened and plump.
3. Pre-heat the oven to 350 ° F and kindly grease a Pyrex bowl or loaf pan with butter.
4. Approximately mash the bread in the milk utilizing a fork, then include the sugar, eggs, and cinnamon. Drain pipes the rum-soaked raisins and include them to the bowl. Stir till well integrated. The batter must be semi-thick– neither runny nor thick. If required, include 1– 2 teaspoons flour or a bit more milk.
5. Put the batter into the ready meal and bake for 40 minutes, or till a knife placed into the center comes out tidy.
6. As quickly as you eliminate the pudding from the oven, run a spatula or knife around the edge to launch the pudding from the bowl. Let the pudding cool somewhat or totally in the meal before turning it out onto a serving plate.
7. Dust with confectioners’ sugar and serve warm, at space temperature level, or cooled.

LA BONNE IDÉE
You can switch out raisins for pitted prunes or extremely thinly sliced up apples.