Bread Pudding

Love me some bread pudding…

When I was younger, my mom used to make it all the time. I have tested a few bread pudding recipes and nothing has come quite close to what I used to eat back then. She used to cook it in bain-marie and the bottom was coated in caramel, ugh so good! I am clearly too lazy for all of these baking steps so when I found how easy this recipe was, I was sold!


I actually found this recipe in a French magazine called Vital Food. The initial recipe called for 500g of bread but I only had 250g so I cut the recipe in half.


It was super fast to make with everyday ingredients too – yes, rum is a staple in my home ;). It also turned out less “custardy” than what I thought but still very good.


It’s a lovely recipe and I would probably make it again. I used dried figs in this one but next time, I might experiment with fresh cherries or berries. Loved it for breakfast with a good cup of Mauritian tea.



Serves 4

You will need:

  • 250g of bread (baguette or brioche will work too)
  • 25 cl milk (whole or semi-skimmed)
  • 50g sugar
  • 1 egg + 1 white
  • 50g dried fruits (raisins, cranberries, figs)
  • 2 Tbsp dark rum
  • 2 drops of vanilla essence
  • Almond flakes or crushed pistachios (optional)


  1. Preheat the oven at 180 degrees C (th. 6).
  2. On medium heat, warm the milk with the vanilla.
  3. Once the milk has started to boil, get it off the heat. Add the sugar and mix well.
  4. Cut the bread in small pieces and put in a big bowl. Add the hot milk mixture and let it absorb.
  5. Beat the egg and egg white separately.
  6. Once the milk has cooled down a bit, fold in the beaten eggs.
  7. Add the dried fruits and the rum. Mix well.
  8. Pour the mixture onto a greased pan and pop in the oven for 30 minutes.
  9. 5 minutes before you take the pudding out of the oven, sprinkle over some almond flakes/crushed pistachios.
  10. Enjoy!

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