A real classic in the Dutch Kitchen; bread pudding! Bread pudding was, and still is, a great way to make something delicious with older bread. However you can also use fresh bread like brioche bread, sugar bread or regular white bread for this recipe! This dish is on its best when the top of the pudding is crispy and the bottom is more pudding like. Delicious served warm with syrup and a good scoop of vanilla ice cream. Enjoy!
Bread pudding, Raisins & Rum
- Oven dish
- 400 grams Dutch Sugar Bread or other sorts of bread
- 2 Eggs
- 500 ml Milk
- 3 tbsp Raisins
- 6 tbsp Dark rum or (nut) liquor, fruit juice or tea
- Syrup for serving
- Butter the oven dish.
- Preheat the oven to 200 degrees °C or 392 °Fahrenheit.
- Soak the raisins in the briefly heated rum.
Making the Bread Pudding
- Cut the bread in smaller pieces and layer them in the oven dish.
- Mix the eggs, milk, rum and raisins in a bowl.
- Pour the egg mixture in the oven dish on top of the bread. Press several times on the bread, just to make sure that all the liquid is soaked up by the bread.
- Cover the oven dish with some aluminum foil and bake the dish for 10 minutes. Then take off the foil and bake the dish for another 30 minutes.
- Serve the delicious bread pudding with syrup, powdered sugar and vanilla ice cream.