Try this easy bread pudding with crème anglaise, English custard. Enjoy with your family this warm rum-flavored-raisin-dotted bread pudding. This soft-textured milky dessert is slightly seasoned with pungent nutmeg. Mmm.. even with salted butter caramel sauce? That’s shortcut to heaven :)
Riasin Bread Pudding
English Raisin Bread Pudding Recipe
For 2 persons ( a baking dish of 1/4 cup, 540ml) Prep time: 30 min Cooking time: 40 min
1/4 cup raisins (38 g)
1 tablespoon rum, optional
3-4 sandwich white bread slices (120 g)
1 tablespoon unsalted butter, softened (15 g)
3/4 cup milk (178 ml)
4/5 cup whipping cream (190 ml)
4 tablespoons caster sugar (56 g)
1/2 teaspoon pure vanilla extract
1/4 teaspoon nutmeg, grated
Your choice of confectioner’s sugar or light brown sugar (cassonade)
Salted butter caramel sauce, optional
Preparation Preheat the oven at 320 degrees F (160 C). Soak the raisins in rum.
Make crème anglaise, custard In a medium sauce pan, stir in sugar, vanilla extract, milk, and whipping cream. Over medium heat, bring to a boil; set aside. In a mixing bowl, beat the eggs until white. Slowly add milk mixture into egg mixture while whisking.
Get ready for baking Spread butter on the bread slices and cut them in bite-size. Place the bread on the bottom of the each ramekin, or a choice of your baking pan. Add in raisins. Dust with ground nutmeg. Then pour in custard.
Bake Place ramekins in a large tin plate and fill the tin half-full with boiling water. Put the pan in the oven and bake for 40 to 45 minutes, or until the custard is set. And let cool for 10 minutes in the tin.
Serve Then sprinkle with light brown sugar or confectioner’s sugar. And drizzle salted butter caramel as desired. Serve when hot.
Instructions in Images
It’s recommended to soak the raisins in rum at least 30 minutes.
In a sauce pan add in sugar, vanilla extract, whipping cream, and milk.
Then bring to a boil.
Break two eggs.
Beat until white.
Temper hot milk into eggs.
Cut the bread slices.
Allocate them in the pans/baking dishes.
Pour in custard.
Fill the plate half-full with boiling water.
Bake at 320 F (160 C) for 40 to 45 minutes.
Sprinkle with light brown sugar on top.
It’s just perfect for any weekend breakfast!
Simple English Bread Pudding with Custard and Raisins,