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Source: canva

Bread pudding

I hope you'll make this delicious treat as successfully as I did! If you have any questions in the meantime, please feel free to ask! And while it's baking, enjoy the wonderful smell wafting through the kitchen!

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Ingredients

number of servings
4
  • 250 g Bread (can be old, dry bread) Added to
  • 400 ml milk Added to
  • 2 large egg Added to
  • 100 g sugar Added to
  • 1 package vanilla sugar Added to
  • grated lemon zest Added to
  • 1 tsp cinnamon Added to
  • 100 g raisins Added to
  • 50 g butter Added to
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Directions

60 min.
1. Step

To prepare the recipe, first dice the bread. I have made it several times, so I would like to share with you my experience that dry, older bread is the best for bread pudding, as it absorbs the cream well.

2. Step

Pour half of the milk over the bread and let it stand for about 15 minutes to absorb the milk. Don't be alarmed if the bread starts to fall apart because of the milk, that's normal. In the meantime, soak the raisins in a little rum, this option can of course be omitted, but I think it really adds to the flavour of the pudding.

3. Step

Preheat the oven to 180 degrees. Beat the eggs with the sugar, grated lemon zest, cinnamon and vanilla sugar. I use a little kitchen trick here: sometimes I just use the yolks instead of the whole egg, because the custard is creamier that way.

4. Step

Add the remaining milk and pour over the bread. Stir in the soaked raisins. Pour the mixture into a buttered ovenproof dish and cut the butter into thin slices.

5. Step

Bake the pudding at 180 degrees for about 40 minutes, but check the top after the time has elapsed, as the baking time can sometimes vary. When it is a nice golden brown, the bread pudding is ready.

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