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  • about 400 grams of stale bread. 

  • A tspn cinnamon

  • 3 tblspns brown sugar

  • 3 eggs

  • Currants 

  • A splash of rum 

  • 6 dl of milk

  • One vanilla pod

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Grant stale bread a second life.

 

Contains lactose and gluten.

Bread Pudding

The weather has been dreadful the past two days, with wind and rain as if summer had left us completely already. This kind of weather needs a little something homely and delicious to go with a cup of tea.

 

Bread pudding is excellent when you have some stale bread. Instead of throwing it away, you can grant it a second life as a delicious pudding, that’s actually quite simple to make.

Split the vanilla pod and scrape the seeds out. Add them to the milk and warm it over a medium heat. You don’t have to bring it to the boil, you just need warm liquid.

 

Dice the bread into cubes of about 2cm x 2 cm large. It isn’t an exact science, so they don’t have to be neatly trimmed, just make sure the pieces aren’t too big. Throw the bread into a mixing bowl, together with the sugar, the cinnamon and the eggs. Soak the currants in the rhum (or water if you want to make a child-friendly version) for about ten minutes and add them to the mixing bowl, but leave the liquid you soaked them in out.

 

Mix it all with a fork while adding the warm vanilla-scented milk and keep stirring it for about five minutes, until all the lumps of bread have absorbed the milk and the whole has turned into an even batter, without bread lumps.

If you want to, you can add more ingredients, like chopped chocolate or fruit comfits, but the basic version tastes great on it’s own already. Pour the batter into a buttered and flowered baking tin and smoothen the top. Slide it into a preheated oven and bake it for about an hour on a 170 degrees Celsius (about 340 degrees Fahrenheit).

Allow it to cool down and topcoat it with some icing sugar.

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