English Bread Pudding

Ingredients for 4 servings:

• 200 g white bread, diced
• 400 ml milk
• 200 g raisins
• 75 g sugar
• 2 tbsp flour
• ½ pack of baking powder
• 1 tbsp, heaped gingerbread spice
• 1 tsp, heaped cinnamon
• 1 egg(s), size L
• 50 g butter, liquid
• n. B. Sugar, brown, for sprinkling
• some fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 50 minutes

English bread pudding, recipe from England

Preheat the oven to 175°C (top/bottom heat). Grease a suitable baking dish and set aside. Place the bread in a large bowl. Pour the milk over the bread and let it soak for about 10 minutes. Stir occasionally to ensure that even the dry bread crumbs on top are submerged in the milk. Then stir the bread together again thoroughly. Add the raisins and sugar and mix well. Add the flour, baking powder, gingerbread spice, cinnamon, egg, and melted butter, and stir in. Pour the finished mixture into the baking dish. If there is enough time, let the mixture sit for another 10-15 minutes. Sprinkle the brown sugar evenly over the top. Bake the bread pudding for 1 hour at 175°C (top/bottom heat). Then increase the oven temperature to 200°C (400°F) and bake for another 10-15 minutes, until the pudding is golden brown. Serve the bread pudding warm with vanilla sauce or whipped cream. It’s still delicious even cold.