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