Servings
6-8
Ready In:
2hrs 30mins
Drink with:
Sigri Estate
Good For:
Sunday afternoon
About this Recipe
Looking for something easy and fast to make for Sunday afternoon coffee and cake? Let me recommend to you the bread pudding. It isn’t pudding in the German sense of the word but rather a “Michel mit Brötchen”. The best part of this (besides the fact that its insanely delicious and ridiculously easy to make) is that it has ingredients that you probably already have at home or can get on Sunday. This is our Blaues Haus version of this New Orleans classic.
- 100 grams raisins ( we used golden raisins)
- 6TB Bourbon
- 300ml milk ( we used 3.5%)
- 200ml cream
- 1 baguette
- 25grams of melted butter
- 4 TB sugar
- 3 eggs
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 a vanilla bean, scraped
- dark muscovado syrup
- toasted pecan nuts ( optional)
- vanilla ice cream or whipped cream
We used golden raisins for ours but you can use whatever you have at home.
Use more or less Bourbon depending on whether or not you have anything else planned that day. Rum would also be great.
Baguette from the day before works best for this but a fresh one will do too.
we used the demerara sugar ( an unrefined, cane sugar ) from MauiSu here. It’s available in our shop.
( known in German as piment)
* see the Cook’s Notes*
Step by Step Instructions
Step 1
While you are still roaming around the kitchen in the monring, getting ready to make your first cup of Blaues Haus coffee, get out a dish with a lid and put in the raisins. Cover the raisins with bourbon and put on the lid. Now, make your Blaues Haus coffee, drink and sigh appreciatively.
Step 2
An hour before you plan to have the bread pudding, grease a baking dish well with some butter and then slice the baguette. We kept our slices to about 1,5 to 2 cm thick. Line the baking dish with the baguette slices.
Step 3
Mix the melted butter, milk, cream, sugar, eggs, spices and vanilla together. Blend well and pour over the baguette slices. Sprinkle your bourbon soaked raisins over the top while reflecting that bourbon soaked raisins are better than the plain ones. Let stand for 30-40 minutes or until the bread slices have puffed up a bit.
Step 4
In a pre-heated oven ( 160°) bake your pudding for about 30 minutes or until it just startes to turn golden brown. Serve warm. See Cooks Notes for serving ideas.
Serve warm with a scoop of vanilla ice cream and topped with toasted pecans and a few spoons of dark muscovado syrup. Our coffee of choice to this desert? The Sigri Estate! We find that the light hickory and spices notes of this coffee perfectly compliment with the cinnamon, while the full bodied-ness holds its own.