Bread Pudding with Syrup Sauce
This bread pudding with syrup sauce is so delicious and simple to make. Surprisingly by only using a few everyday ingredients you have a soft and juicy treat.
Ingredients
Bread pudding
- 500 g Bread (1.1 lb) (1 loaf), day-old bread, torn into bite-sized pieces
- 6 Eggs large
- 950 ml Whole Milk (32.12 fl.oz) (4 cups)
- 50 g Raisins (1.76 oz)
- 2 tsp Vanilla powder or extract
- 150 gr Sugar (5.3 oz) (0.75 cup) White
- 100 ml Rum (3.4 fl.oz) (0.4 cup) optional
- 2 tsp Cinnamon
- 2 tsp Cardamom freshly ground
- 1 tbsp Butter for greasing the pan
Syrup
- 400 ml Syrup (13.5 fl.oz) (1.7 cups) your choice
- 400 ml Water (13.5 fl.oz) (1.7 cups)
- 3 tbsp Corn Starch Maizena
Instructions
Syrup
- In a sauce pan add the syrup, water and cornstarch and whisk under medium heat until the sauce thickens. Then let the sauce cool down and serve it cold on top of the warm bread pudding.
Bread pudding
- Let the raisins soak in rum least a few hours.
- Grease a 33 x 23 cm oven dish.
- Cut the bread into cubes and places in the greased pan with the raisins.
- In a large bowl, whisk the eggs.
- Then whisk in the sugar, milk, vanilla powder/extract, cinnamon and cardamom.
- Pour the egg mixture over top of the bread, tossing the bread as necessary so that’s all covered in the egg mixture.
- Allow the pudding to sit for 20 minutes so the bread soaks up the egg mixture.
- Preheat the oven to 180°C (350°F ). This will ensure that your oven is ready and at the correct temperature when it's time to bake the bread pudding.
- Cover the dish with aluminum foil and bake for 20 minutes, then remove the aluminum foil and continue baking for 20-25 minutes or until you reach your desired level of golden brown.
- Allow to cool for 10 minutes before slicing into pieces and serving.
Notes
Βon appétit