Angelo is a dessert-lover who enjoys the sweet things in life.
This recipe was passed down to me from my mom, and it became quite useful in wooing my spouse. She loves this dessert, and I typically serve up the treat when I have fallen out of her good graces. It wins her heart every time! What can I say? She has a sweet tooth!
My mother usually uses hard dough bread for a tighter or firmer baked pudding; I use sandwich bread as a base layer to get a slightly-soggy French toast texture and the cinnamon-swirl top layer for an attractive look. My mother likes hers plain or with raisins and a rich sprinkle of nutmeg over the top. As you can see, the type of bread used in the recipe can be changed based on your preference.
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Let's say you have a particular type of bread that soaks up the liquid mixture—you can always make more to satisfy the absorbency of the bread or to expand the size of your pudding. Hence, it is very easy to expand or reduce the size of the pudding you wish to make. The rum is optional, but it does serve the purpose of cutting the eggy taste and smell. Another optional suggestion is to soak the raisins in prune wine or another fruit wine to give your pudding an extra burst of flavor.
|Prep time||Cook time||Ready in||Yields|
1 hour 5 min
As many as you would like to feed.
- 1 loaf cinnamon swirl raisin bead, chopped into squares
- 1 loaf sandwich bread white/wheat, chopped into squares
- 3 eggs, whisked
- 4 cups milk
- pinch salt
- 1 cup sugar
- 1/2 cup raisin
- 1 teaspoon nutmeg, grated
- 1 table spoon rum
- 1/2 table spoon vanilla
- Sweeten the milk, add the salt, vanilla, rum, and nutmeg to the mixture, and then add beaten eggs. It should taste like eggnog. Adjust the sweetness and flavor to suit your palate.
- Grease the baking tin/glassware (I used a 10×14×2inch tin)
- Arrange sandwich bread squares in rows accross the tin, add raisin, and pour liquid mixture over top.
- Add another layer, and repeat until the last bread layer (use Cinnamon swirl raisin bread for the last layer) then add the rest of the liquid mixture and cover with foil paper.
- Bake at 350 degrees Fahrenheit for about an hour until golden brown.
- Insert a knife in the pudding. If the knife comes out clean, it's done.
Serve hot or chilled. Whipped cream, ice cream, syrups, cream cheese, icing, nuts, or other toppings will complement this dessert well. I suspect glazed peaches would also be an excellent combination. Bôn Appetit!