Bread pudding is an easy to make dessert that pleases every palate. A great way to use up old bread too!
Just before the French Revolution broke out, millions of Frenchmen were starving. It is assumed that their Queen Marie Antoinette, is said to have told her subjects
“Qu’ils mangent de la brioche”—“Let them eat cake.”Oct 24, 2012.
I would have been enraged too, had I heard these words and it is no wonder then that the queen lost her head.
However, this is one ‘cake’ that will have your family asking for more.
How to make bread pudding
Generously butter 4-6 slices of bread. Tear them into pieces and place in a deep baking dish. Intersperse with dried black currants.
Take 3 tablespoons of sugar in another bowl and whisk together with an egg. Add a cup of milk and 1/2 teaspoon vanilla essence. Continue whisking till the sugar dissolves.
Pour the whisked egg and milk mixture over the bread. The bread should be completely soaked and if you run short of milk, you can easily add some more.
Pop the dish into an oven and cook at 100 C for 20 minutes or till the top has just browned.
Serve warm either plain or with some cream or vanilla ice cream.
You could grate some nutmeg as well in the milk and egg mixture for added flavour.
Black currants give a special tangy crunch but you could substitute with regular raisins too.