There are two reasons why you should make the recipe we have here: It’s very easy and it tastes great. Your weapon of choice is a no. 10 flat-bottomed baking potjie. Everything that can possibly go wrong when making bread pudding is taken care of by the preparation method in this recipe. It is foolproof, it is the best bread pudding recipe in existence, and I hope you enjoy it as much as I do. If there were a World Cup of Bread Puddings, this one would not be knocked out in the semi-finals. It would win the trophy. Feeds 8.
- 1/2 cup raisins
- 1/2 cup dark rum
- 1/2 block butter (250 g)
- 1 cup brown sugar
- 1 tsp cinnamon powder
- 12 slices normal white bread
- 4 eggs
- 1 tin coconut milk (400 ml)
- 1 tot vanilla extract
- Marinate the raisins in the rum for at least an hour before you start work on this recipe, but a day of marinating is also fine.
- Leave the butter outside your fridge for a few hours to soften as this will make the next step immensely easier.
- Mix the soft butter, sugar and cinnamon together in a bowl and liberally spread this mixture on one side of all of the slices of bread. Make sure you butter each slice right to its edges. Ration yourself so that there is enough cinnamon butter for all the slices but make sure that by the end you have used it all up.
- Now cut the slices diagonally into halves, giving you 24 triangles. If you cut each one separately you need to slice 12 times but naturally you can stack them and slice a few at a time.
- Arrange all of the bread triangles in the pot. There is no right or wrong way to do this, simply pack them into the potjie in whatever way you please.
- Now scatter the rum-marinated raisins over the slices of bread in the potjie.
- There is no reason to discard the raisin-infused rum. Pour it on ice with something like ginger beer and enjoy as a cocktail.
- Whisk the eggs. A fork is fine, you don’t need an actual whisk – this is not a cooking school exam.
- Now mix the coconut milk and the vanilla essence with the whisked eggs.
- Pour this mixture over the bread and his friends in the pot. Put the lid on the pot and let the wet stuff soak into the dry stuff for a few minutes before baking.
- With the lid still closed, bake for 30 minutes until firm and golden-brown. This is a very easy process where you just need some coals underneath the pot and on top of the lid. Our aim here is that the sugar melts, the egg cooks and that the whole dessert is piping hot throughout. By the time all of this is done, the top exposed parts of the bread will be nice and crispy. These well-buttered but now crispy parts of bread add texture to the final product. As we buttered all slices of bread properly at the outset, they will not be dry, just crisp. It’s one of the reasons why this is the best bread pudding ever. You can serve it as is or with ice cream or whipped cream.
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