Sunday, June 8, 2014

Bread Pudding.

Smelling like
on a Sunday.

Reminding you
of the apron
your favorite person

Eaten by
many mouths
Given time, 
food means home.


Bread Pudding

time preparation 30 minutes, baking time around 45 minutes
yields 12 large muffin cups or one 20x26cm deep baking dish

assorted day old bread:
(brioche) toast, light sourdough, croissant
enough to fill your tray with one layer
200g butter
60g raisins
3 eggs
500g milk
100g sugar
1 Tbsp. vanilla extract
1/2 tsp. salt
1/4 tsp. cinnamon

Preheat the oven to 185 degrees Celsius.
Remove any hard crust or rind on your day old bread.
Cut or tear into large pieces.
Dissolve the butter and give each piece of bread a quick dip in it.
Stack and layer the pieces in your cups or dish and sprinkle with the raisins.
Whisk the eggs with the milk, sugar and spices. 
Pour the liquid carefully over the bread until it is barely covered.
Cover in aluminum foil and bake for 25 minutes.
Remove the foil and bake for another 15 minutes or until the surface is golden-brown.
Serve warm with vanilla sauce or ice cream.