Pudding

Delicious bread pudding with raisins and caramel

Total preparation time: 2 hours (30 minutes active + 1 hour baking + cooling and refrigeration time)
Number of servings: 8

Bread pudding is a classic dessert that has stood the test of time, bringing to our tables a perfect combination of flavors and textures. This dessert is ideal for using up leftover bread, transforming it into a delicious and comforting dish. Keeping childhood memories alive, this recipe for bread pudding with raisins and caramel will delight your family and friends, and its aroma will fill your home with joy.

To achieve a perfect pudding, I will provide you with useful tips and tricks to help you step by step. Let's get to work!

Ingredients

- 2 bread rolls (ideally a few days old for better texture)
- 4 eggs
- Zest of 1 orange
- Zest of 1 lemon
- 180 g brown sugar
- 800 ml milk
- 200 ml cream
- 30 g ground cinnamon + 1 cinnamon stick
- 200 g raisins
- 50 ml brandy (or red wine)
- 7 tablespoons sugar (for caramel)
- A few drops of lemon juice

Instructions

Step 1: Preparing the raisins
Start by soaking the raisins. In a bowl, add the raisins and pour the brandy or red wine over them. Let them soak for 30 minutes. This step will enrich their flavor and give the pudding a more intense taste.

Step 2: Preparing the milk mixture
In a saucepan, pour the milk and add the cream, cinnamon stick, lemon zest, and orange zest. Before the mixture begins to boil, add the brown sugar. Stir gently to dissolve it. When the milk starts to boil, remove the saucepan from the heat and cover it with a lid to retain the flavors.

Step 3: Preparing the bread
In a large bowl, tear the bread into small pieces. Add the milk mixture (after straining it to remove the cinnamon stick and zests). Let the bread absorb the milk for about 10 minutes, stirring occasionally.

Step 4: Adding the final ingredients
Once the bread has softened, add the beaten eggs, ground cinnamon, raisins (and the liquid they soaked in) and mix everything well. Ensure that the ingredients are well incorporated and the mixture has a uniform consistency.

Step 5: Preparing the caramel
In a non-stick saucepan, place the 7 tablespoons of sugar and a few drops of lemon juice. Let the sugar melt over medium heat, stirring gently, until it turns golden. Be careful not to burn it! Once the caramel has a beautiful color, quickly pour it into a 24x20 cm baking dish, spreading it evenly over the bottom.

Step 6: Baking the pudding
Pour the bread mixture over the caramel in the baking dish. Preheat the oven to 180 degrees Celsius and place the dish in a larger dish filled with water (bain-marie method). Bake the pudding for 1 hour or until it becomes firm and has a light golden crust.

Step 7: Cooling and refrigerating
After baking, remove the pudding from the oven and let it cool at room temperature. Then, cover the dish with plastic wrap and place the pudding in the refrigerator for at least 4 hours, but ideally overnight. This will intensify the flavors and allow the pudding to set.

Step 8: Serving
When you are ready to serve, carefully invert the pudding onto a serving platter. You can decorate with a little ground cinnamon on top or with some slices of orange for an attractive look. Serve cold and it can be accompanied by a vanilla sauce or a spoonful of cream.

Practical tips
- Bread: Use bread that is a few days old, as it absorbs the liquid better and will not disintegrate in the mixture. You can experiment with different types of bread, such as ciabatta or baguette.
- Raisins: Substitute raisins with other dried fruits, such as cranberries or dried apricots, for a personalized version.
- Brown sugar: If you don't have brown sugar on hand, you can use white sugar, but the taste will be slightly different. Brown sugar adds a note of caramelization and moisture.

Variations
- Chocolate pudding: Add some dark chocolate pieces to the mixture for a more decadent pudding.
- Flavors: Experiment with spices like nutmeg or vanilla to add another level of flavor.

Nutritional benefits
This pudding is a good source of carbohydrates and protein due to the bread and eggs. Adding raisins provides fiber and antioxidants, and the cream contributes healthy fats. However, consume in moderation, considering the sugar content.

Frequently asked questions
- Can I use plant-based milk? Yes, you can substitute cow's milk with almond or soy milk for a vegan version.
- What can I do with leftovers? The pudding keeps well in the refrigerator for 2-3 days, but it is so delicious that it is unlikely to last that long!

This bread pudding with raisins and caramel is more than just a dessert; it is a story you share with your loved ones. Enjoy every bite and cherish the moments spent together!

 Ingredients: -2 slices of bread (if it's a few days old, better) -4 eggs -1 orange peel -1 lemon peel -180 g brown sugar -800 ml milk -200 ml sour cream -30 g ground cinnamon and 1 stick -200 g raisins -50 ml brandy (or red wine) -7 tablespoons sugar -a few drops of lemon juice.