Bread Pudding: The Perfect Dish with Leftovers!

Hi guys!

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
• rhum
• 100 g raisins
• salt
• 200 g dark or milk chocolate
• cake pan or oven pan

How to:

1. Preheat the oven at 180°C.
2. Put the raisins in a bowl and let them drown in rhum.
3. Heat the milk in a pan on the stove.
4. Take the vanilla-pod and scrape out the vanilla. Put both the vanilla and the pod in the pan with milk.
5. Cut the bread in pieces and put them in your mixing bowl.
6. Add sugar, salt, cinnamon and eggs to the bread. Mix well.
7. Add the raisins to it.
8. Take the vanilla-pod out of the milk and poor the heated milk over the bread-mixture.
9. Keep mixing until the batter becomes somewhat smooth. You may have some bigger chunks of bread, that’s no problem.
10. Chop the white chocolate and add it to the batter.
11. Place some baking paper in your cake pan or oven pan to take the bread pudding out more easily.
12. Put the batter in the pan and bake for 1 hour.
13. Cool the bread pudding down completely.
14. Melt the chocolate and poor it over the bread pudding. Let it harden in the fridge.

Have a delicious day ❤
xxx Sarah

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