English Bread Pudding
6 servings
35 minutes
English bread pudding is a cozy dessert with a rich history dating back to medieval England when housewives used stale bread to create a delightful treat. Its flavor is a gentle blend of creamy aroma, sweetness from raisins, and warm spice of cinnamon, creating a homely atmosphere. Traditionally served for breakfast or as a dessert, its soft, cream-soaked texture makes it an ideal complement to a cup of tea. The simplicity of preparation and availability of ingredients have made it popular in European cuisine. Baked to a golden crust, this pudding offers a delightful combination of crispy and melting layers. It is not just a dish — it is a warm memory of family meals and traditions passed down through generations.
1
Cut the baguette or bread into slices, you can trim the crusts if desired. I leave them as they will soften anyway.
- Loaf: 1 piece
2
Grease each piece with butter on all sides, stacking them in the form on top of each other, in layers or like tiles. I always end up with 2 layers regardless of the size of the form. Greasing the form is not necessary, as you understand.
- Butter: 150 g
3
Sprinkle each layer with raisins, pour cream on top, and sprinkle with vanilla sugar and cinnamon. Ideally, let it soak overnight to bake in the morning, but I honestly admit I never do that, and it turns out incredibly delicious.
- Seedless raisins: 100 g
- Cream 10%: 400 ml
- Vanilla sugar: to taste
- Ground cinnamon: to taste
4
Bake in a preheated oven at 200 degrees for 20 minutes.