Even though Bread Pudding is made from leftovers, I’d always go for it if I have the chance. ALWAYS. I do buy other things at the bakery too but if they have Bread Pudding, I have to buy it. Why? It’s so cheap (!) and so good!
In the past 22 years, I’ve never attempted making it myself. Why oh why! I swear, if I had known how freakin’ easy this is, I’d been making it every time I had some bread left. Yes, even when I was just 4 years old. I’d simply asked my mom. 😉
There’s only one decision you have to make and the answer is pretty obvious: with or without chocolate? Hahaha don’t tell me you even have to think about that!
What we need:
- 350 g white bread
- 1 tsp cinnamon or a little more if you like 🙂
- 1 vanilla-pod
- 6 dl milk
- 80 g candy sugar (brown sugar)
- 100 g white chocolate
- 3 eieren
- 100 g raisins
- 200 g dark or milk chocolate
- cake pan or oven pan
- Preheat the oven at 180°C.
- Put the raisins in a bowl and let them drown in rhum.
- Heat the milk in a pan on the stove.
- Take the vanilla-pod and scrape out the vanilla. Put both the vanilla and the pod in the pan with milk.
- Cut the bread in pieces and put them in your mixing bowl.
- Add sugar, salt, cinnamon and eggs to the bread. Mix well.
- Add the raisins to it.
- Take the vanilla-pod out of the milk and poor the heated milk over the bread-mixture.
- Keep mixing until the batter becomes somewhat smooth. You may have some bigger chunks of bread, that’s no problem.
- Chop the white chocolate and add it to the batter.
- Place some baking paper in your cake pan or oven pan to take the bread pudding out more easily.
- Put the batter in the pan and bake for 1 hour.
- Cool the bread pudding down completely.
- Melt the chocolate and poor it over the bread pudding. Let it harden in the fridge.
Have a delicious day ❤
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