It’s finally the weekend! After a crazy week filled with deadlines, we relaxed with a lazy goldilocks and porridge saturday morning, grocery shopping and even lazier afternoon naps. I’ve been hoarding some white bread, awaiting it to turn just the right amount of stale so we could delight in some custardy soft bread pudding. And this is the perfect recipe.. soft, custardy, warm deliciousness. Feel free to soak the raisins in rum or boubourn to indulge further.

Ingredients:

5-6 cups stale white bread, edges trimmed and cubed into 2 inch pieces

One cup whole milk

One cup heavy whipping cream

1/4 cup butter

1/2 cup sugar

1/2 cup raisins

One teaspoon vanilla

Two eggs

dash of fresh nutmeg

pinch of all spice powder

Method:

Heat oven to 350 C

In a saucepan, heat the milk, cream and butter till the butter melts. By hand or using electric mixer, beat the sugar and eggs. Add the hot milk slowly, making sure not to curdle the eggs (i use the stand mixer and add milk so very slowly till the eggs temper). Next incorporate the vanilla, raisins and spices, finally adding the bread, letting it soak up the egg custard for 15-20 minutes. You can save a handful of bread pieces to add to the top if you like a crunchy top. Butter a 9×5 pan and place the bread pudding mix in it. Take a larger deeper pan than your bread pudding dish and fill it with hot water half way through. Submerge the bread pudding dish into your water bath and bake for 45 mins.

Bake till top is browned. Serve with whipped cream if desired…