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Place 100 grams (3 ½ oz) of raisins in a bowl. Add 50 ml (2 fl oz) of rum and set aside.
Cut 250 grams (9 oz) of bread into 1 cm (0.5 inch) cubes. Place on a baking pan, drizzle
with 100 grams (3 ½ oz) of melted butter and toss to coat.
Toast at a 180°c (350°F) oven until golden brown.
Combine 1 liter (1 quart) of milk with 85 grams (3 oz) of sugar in a saucepan and bring
to boil. In the meantime, combine 6 eggs, 3 egg yolks,
85 grams of sugar (3 oz) and 10 grams of vanilla sugar. Mix well.
Gradually add the hot milk into the egg mixture, whisking constantly. Strain if necessary.
Add the toasted bread, strain and add the raisins,
Add ½ teaspoon of salt and ½ teaspoon
of ground cinnamon. Mix and let it soak for at least one hour.
Lightly brush a deep baking pan with butter. Pour the mixture into the pan. Bake in a water
bath, at a 180°C (350°F) until set, 40-50 minutes.
Bread and butter pudding is delicious served warm or cold, with ice cream, vanilla sauce,
or just by itself. Thank you so much for joining us today. Please visit our website videoculinary.com
for more delicious recipes!