Bread Pudding

Photo by Valérie Lhomme

Crafted from simple ingredients, including bread, milk, eggs, sugar, and spices, this bread pudding is baked to golden-brown perfection.

The extra touch of rum and plump raisins adds a hint of sweetness, making it an instant favorite.

• 1 lb., 2 ounces stale bread, broken into pieces
  

• 4 c. whole milk + more if necessary
  

• ¾ c. + 1 tbsp. amber rum
  

• ⅓ c. raisins
  

• Butter, for the pan
  

• ½ c. sugar
  

• 3 eggs, beaten
  

• ½ tsp. ground cinnamon
  

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

• Confectioners’ sugar, for dusting
  

Instructions:

1. Place the bread in a large bowl and pour in the milk—the bread should be completely covered. Let soak until the bread is fully saturated and soft (about 1 hour).
2. Meanwhile, warm the rum and pour it over the raisins in a bowl. Let soak until the raisins are softened and plump.
3. Preheat the oven to 350°F and generously grease a Pyrex bowl or loaf pan with butter.
4. Roughly mash the bread in the milk using a fork, then add the sugar, eggs, and cinnamon. Drain the rum-soaked raisins and add them to the bowl. Stir until well combined. The batter should be semi-thick—neither runny nor dense. If necessary, add 1–2 teaspoons flour or a little more milk.
5. Pour the batter into the prepared dish and bake for 40 minutes, or until a knife inserted into the center comes out clean.
6. As soon as you remove the pudding from the oven, run a spatula or knife around the edge to release the pudding from the bowl. Let the pudding cool slightly or completely in the dish before turning it out onto a serving plate.
7. Dust with confectioners’ sugar and serve warm, at room temperature, or chilled.

LA BONNE IDÉE
You can swap out raisins for pitted prunes or very thinly sliced apples.