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Raisin’ the bar

By on May 27, 2010

Photo © Elena Derevtsova

 

As is the case in many households, we often buy more bread than we can finish and it always ends up being trashed.  Before it become stale, there are a hundred ways to recycle bread so you never have to throw it away.  If the bread is not moldy, then it presents an opportunity for you to recycle it into what could be a hit with the rest of the family.  It can both be refrigerated and served cold or hot. 

 

Equipment

♦ Rectangular ovenproof dish  

♦ Butter scraper  

♦ Whisker  

♦ Torcher

 

Ingredients 

• One loaf of white or rye bread, sliced into fifteen parts without the crust 

• 6 egg yolks

• 175 grams sugar

• 300 ml Nakazawa or Meiji  fresh cream

• 250 ml fresh milk

• 1 tsp. vanilla extract

• Shredded cheddar cheese (optional)

• 80 grams salted butter (softened)

• One and a half cups of raisins

 

Directions 

1.  Beat egg yolks and sugar in a bowl and blend well. 

 

2.  Mix the milk, cream, and vanilla extract in a pot and simmer.  Pour a part of the heated milk into the egg yolk mixture and whisk.

 

3. Pour the rest of the milk mixture into the egg yolk mixture and whisk continuously. Strain through a fine mesh strainer. Set aside to cool slightly.

 

4.  Meanwhile, butter the bread slices and cover the bottom of an ovenproof dish  with a third of the bread. Sprinkle with the raisins. Add another third of the buttered sliced bread and then top again with the rest of the raisins. Finally, top with the remaining buttered bread.

 

5.  Pour in half of the custard mixture and let rest for 30 minutes, then add the rest of the custard mixture and let soak for at least one hour. When ready, preheat your oven to 130°C and bake the pudding in a bain marie for 45 minutes.  To serve, sprinkle with more sugar and torch to caramelize the top.

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