Bread Pudding with Raisins and Cinnamon
6 servings
70 minutes
Bread pudding with raisins and cinnamon is a classic dessert of British cuisine, known for its cozy, rich texture and warm spice aroma. Originally created as a way to use stale bread, it has become a beloved treat that combines the tenderness of milk-soaked dough with the spiciness of cinnamon and the sweetness of raisins. The baking reveals a deep caramel flavor, while the jam adds an extra fruity note. This dessert is perfect for cozy evenings and festive tea parties, providing a sense of home warmth and comfort.
1
Preheat the oven to 170 degrees. Grease a fireproof dish with butter.
- Butter: 60 g
2
Mix milk, cinnamon, and sugar and pour into a pan. Heat until the sugar dissolves. Place raisins and vanilla essence in a jar and pour the hot milk mixture over it, then let it cool.
- Milk: 750 ml
- Cinnamon sticks: 2 pieces
- Sugar: 50 g
- Raisin: 50 g
- Vanilla essence: 10 ml
3
Spread butter and jam on the bread and stick 2 pieces together. Cut diagonally into triangles and then cut again. Place the pieces in a fireproof dish with the sharp tips facing up.
- Butter: 60 g
- Apricot jam: 100 g
- White bread: 10 pieces
4
In a bowl, mix the eggs and cooled milk. Pour the mixture over the bread and let it sit for 15 minutes. Bake for about 1 hour.
- Chicken egg: 4 pieces
- Milk: 750 ml