Bread pudding

Ingredients for 4 servings:

• g bread(s), stale (white bread or wholemeal without seeds)
• 150 g raisins (to taste)
• 5 eggs
• 300 ml milk
• 30 g butter
• 1 jar morello cherries or other fruit for the sauce
• Sugar to taste
• 1 packet of pudding powder or cornstarch

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes

from bread scraps

Cut the dry bread into pieces. Crack the eggs and mix with the milk. Now combine the bread and egg mixture in a bowl and let it soak (longer or shorter depending on the hardness of the bread). Stir well; the batter should be neither runny nor too thick. Add a little more milk if necessary. Wash the raisins and stir in. There are three ways to cook the bread pudding: 1. In a pudding dish in a water bath – takes about 1.5 hours. Pour the batter into the greased pudding dish, dot with butter, and cover with the lid. Place the dish in a suitable pot of gently boiling water for about 1.5 hours (in a steamer, steam level 2 reduces the time to about 1 hour). Then open the dish and turn the pudding out onto a large plate. 2. In the oven – takes about 1 hour. Pour the batter into a greased, deep(!) casserole dish. Preheat the oven to 175°C. Place the butter in flakes on the bread dough. Bake for about 1 hour. 3. In the microwave – takes about 30 minutes. Pour the batter into a greased, deep(!) casserole dish and top with butter flakes. Microwave for about 30 minutes at 350-400 watts. In all cases, the batter should be cooked through (use a toothpick to check it’s cooked through!). Cooking times may vary depending on the moisture content of the batter. Serve with a sauce made from morello cherries or other fruit: Add a little water to the cherries, bring to a boil, season with sugar, and thicken with custard powder or cornstarch. Pour into a bowl and serve with the bread pudding. Pear sauce also works well, perhaps with a little cinnamon.