Classic Bread Pudding
baking dish, bowl, whisk
- 6⅔ slices bread
- 33⅓ g butter
- baking dish
Grease the bottom and sides of your baking dish with butter. Roughly tear the bread slices and place them in the dish. The bread pieces shouldn’t be too large or too small.
- 2 eggs
- 2⅓ tbsp confectioner’s sugar
- 100 ml milk
In a separate bowl, crack open your eggs and whisk them. Then add in the milk and sugar and whisk until well combined.
- ⅓ tsp nutmeg
- 2 tsp vanilla extract
- ⅞ tsp almond extract
To the milk and eggs mixture, add in the nutmeg powder, vanilla extract and almond extract. I usually like my bread pudding a little stronger than just sweet so I like to up the vanilla and almond extract but feel free to tailor as per your preferences. However, you must be careful that pure almond extract is bitter so an excess might intensify and alter the end taste of the pudding.
- 40 g rum raisins
Once the eggs and milk mixture is ready, gently pour it over the bread until it reaches the level of the bread itself. You might have a little reserve mixture in your bowl which we will require later. With a fork, gently press down on the bread so it can fully absorb all the delicious flavours. Add the raisins and rum at this moment. I like to have my raisins on the top than combined in the dish itself but if you’d like, you can mix a few raisins and the rum in your egg mixture.
Allow the bread to rest for 10 minutes to soak up all the goodness. In the meantime, preheat your oven to 190°C (375°F).
Once the oven is preheated, give the rest of the milk mixture a quick mix and pour it on the bread as you may notice that it has soaked quite some liquid in the 10 minutes that it rested. Then pop it into the oven and bake it at 175°C (347°F) and let it bake for 17-20 minutes. Once done, keep the door closed and crank up the oven to 200°C (390°F) and broil for about 5-7 minutes until the top has an even brown colour.
Once out of the oven, allow it to rest for another 10 minutes before you serve it.