Last week I tried the cinnamon raisin bread recipe from R.L.Beranbaum’s bread bible. I love making and eating her breads so I decided to try her recipe. If you’re looking for an easy recipe, her recipe is not the one for you. It took me 2 whole days and by then I partially lost my appetite for cinnamon raisin bread. I did like the bread, it was soft and tasty but a bit more sugar would make it even tastier. But that is a note for next time.
So of course I could not finish the loaf by myself and I was stuck with half which wasn’t so fresh anymore. And because I hate wasting food I decided to make good use of it and turn it into bread and butter pudding. I loooove bread and butter pudding, it’s just the kind of winter pudding one needs to feel all warm and cozy when it’s cold outside. And the ingredients for this pudding are easy and it can be adjusted to your liking. It’s simply cream, milk, eggs, brown sugar and rum(optional). I cut the leftover bread into cubes and let them dry out overnight. The next day I soak them in the custard mixture and some chocolate bits for an hour. I make sure every cube is soaked into the mixture and top with some demerara sugar to make a crunchy topping. Then it goes into the oven for about 40 minutes on 180 degrees. Make sure to check it once in a while because every oven is a bit different. Just pull it out of the oven once you think it’s done. It should feel firm when you press it with a little bit of a spring to it.For me, tucking into this warm pudding with the custard and chocolate oozing out of it is heaven. It feels like being covered with a warm blanket on a cold night. See my yummy cinnamon raisin (chocolate)bread pudding!