Sweets and drinksPuddingsEurope and North America50 minutes, including 5 minutes of prep and 40 to 45 minutes of baking
Raisin bread pudding bakes into a soft, custardy tray scented with cinnamon and vanilla, with a lightly golden top. The nice thing is that stale bread is exactly what this dish wants. The tricky part is the amount of custard, since too little dries the bread out and too much leaves a soggy bottom.
Melted butter goes over the bread first, before the custard is poured in. The bread is torn into pieces about 3 by 4cm and packed into a square pan. It bakes at 175 degrees C for 40 to 45 minutes.
This batch weighs about 1.5kg, at roughly 146 calories per 100g.
Method
Heat the oven to 175 degrees C for 15 to 20 minutes.
Tear or cut 6 slices of stale bread, about 500g, into small pieces around 3 by 4cm and pack them into a 20 by 20cm square pan.
Melt 28g unsalted butter and drizzle it evenly over the bread, then scatter 160g raisins on top if you like.
In a separate bowl, beat 4 eggs, then add 480ml unsweetened oat milk, 1 teaspoon rum, 135g kOBE Monk Fruit Blend, 1 teaspoon ground cinnamon and 1 teaspoon vanilla, and whisk until combined.
Pour the custard over the bread in the pan.
Bake for 40 to 45 minutes at 175 degrees C.
Tips
This is a good way to rescue a batch of bread or muffins that turned out hard, wet or flat, as long as they are not burnt.
Ten minutes of soaking before the pan goes into the oven gives a more evenly soft crumb.
The rum and the raisins can both be left out and the pudding still tastes good.
kOBE Monk Fruit Blend dissolves best while the mixture is still warm, so stir until no grains remain.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.