Bring stale bread back to life in a bread pudding. Would you guess that this plump and succulent bread pudding, delicately flavoured with cinnamon, is made of stale bread?
This rich dessert is perfect for when you want to please friends or family with a sweet-tooth with little effort. And the creamy vanilla sauce is the perfect accompaniment.
Bread pudding:
400 g stale bread
3 eggs
200 g sugar
600 ml milk
1 tsp cinnamon
60 g butter
2 handfuls of raisins
Vanilla custard:
250 ml milk
3 egg yolks
1 vanilla bean
3 tbsp sugar
1 tbsp cornstarch
Make the bread pudding
1. Heat the oven to 180 °C.
2. Cut the bread into cubes, place on a baking tray and sprinkle with raisins.
3. Melt the butter and combine with eggs, sugar, milk and cinnamon using a mixer.
Pour the mixture over the bread cubes.
4. Place the tray in the oven and bake for 45 to 55 minutes.
Make the vanilla custard
1. Pour milk into a saucepan, scrape the seeds from the vanilla bean into the milk and add the whole bean as well.
2. Heat the milk until boiling. Set aside and remove the vanilla bean.
3. In a separate bowl, whisk egg yolks and sugar until creamy. Pour this mixture into the milk, whisking constantly.
4. Return the saucepan to medium heat.
5. Dissolve the cornstarch in three tablespoons of cold milk and whisk into the vanilla mixture.
6. Stir until the custard thickens.
Pour the warm custard over the bread, sprinkle with cinnamon and serve warm.