So a while ago I made these, which led to this, which culminated in a bread-filled Saturday with the Baker’s Dozen!
What started off as a fun experiment with the brioche quickly turned into a visit to their store in Prabhadevi and a lot of planning from then on. The aim was to create a YouTube channel that would take their breads to the next level with a whole bunch of easy, fun ways to use them. Thank you guys so much for making me a part of it 🙂
Bread pudding was not one of favourite desserts growing up. It still hasn’t replaced brownies, but I must admit, it makes a pretty darn good breakfast. Bread soaked in a basic custard, filled with whatever fruits or other fun stuff you want. Oh, and topped with fresh cream. It’s like comfort food for royalty. How bad could that be, right 🙂
My Mom’s secret twist is orange marmalade spread onto the bread slices. It transforms an otherwise basic dish to something unbelievable. We used the Gourmet Jar’s Orange Whiskey Marmalade.
Some of the extra raisins sprinkled on the top were accidentally charred, but they tasted even better that way!
The pudding is soft, moist and spongy with hints of cinnamon and vanilla. It surprisingly isn’t eggy at all. Plump raisins and that surprising citrus flavour totally hit the spot. Did I mention it’s topped with grated chocolate? Serve it warm, it tastes best fresh out of the oven.
The only thing to keep in mind is soaking the bread in a sufficient amount of custard. As it soaks, it puffs and rises, sometimes past the liquid, so you might need to top it with some cream once it’s done baking so that the moisture is retained. Worse things have happened 🙂
After the tripod gymnastics and some strategically timed photos, I can’t wait to see the end result! Watch the video here: https://www.youtube.com/watch?v=wbpQIermPwo
While you make yourself some seriously yummy pudding!
What you’ll need:
10 slices of your favourite bread, making sure they’re one-day old (This particular Oatmeal Cinnamon Raisin loaf was amazing because all the necessary flavours were packed into it already! If using pre-sliced bread, take 12 slices as they tend to be thinner than the ones I cut here)
6 tsps marmalade
2 cups milk
3/4 cup caster sugar
2 tsps vanilla essence
2 tbsps cream plus more to drizzle on top, optional
1/2 cup raisins
70 gms dark chocolate, grated or finely chopped, optional
What to do:
1. Make 5 marmalade sandwiches, cut them into fours and layer a greased rectangular/square baking dish. Set aside.
2. Make the custard by beating the eggs, milk, sugar, vanilla and cream in a bowl till combined. Add the raisins and pour this mixture over the pieces of bread. Make sure the custard reaches every inch of bread.
3. Leave to soak while you preheat the oven to 180 C.
4. Bake for 30 to 40 minutes until the custard looks set and completely looked into the bread.
5. If you see any dried, toasty bits of bread, drizzle some fresh cream on and if not, do it anyway 🙂 Top with grated chocolate, allow to cool for 5 minutes, and serve 🙂