WINNIE Y. WONG
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Makes 1 tray
CALIFORNIA RAISIN SOAKER
180 g California Raisins
250 g Rum
FILLING
380 g All-Purpose Cream
85 g Milk, full cream
80 g Sugar, white refined
8 g Vanilla Extract
2 g Cinnamon Powder
250 g Whole Eggs
20 g Egg Yolks
CALIFORNIA RAISIN CHOCOLATE SAUCE
100 g California Raisins (A)
50 g Milk (A), full cream
100 g Dark Chocolate, melted
200 g All-Purpose Cream
100 g Milk (B), full cream
ASSEMBLY
80 g California Raisins (B)
6 to 7 slices California Raisin Bread, stale and sliced
300 g Unsalted Butter, softened
50 g Chocolate Chips
30 g Sugar, light brown
TOPPING
Caramel Sauce as desired
Almonds, sliced as desired
California Raisin Soaker
1 In a bowl, combine California Raisins and rum.
2 Cover and soak for at least 15 minutes.
3 Drain and divide the soaked California Raisins according to the portions needed for the bread pudding and sauce. Set aside.
Filling
4 Whisk the whole eggs and egg yolks in a bowl and set aside.
5 In a saucepan, combine all-purpose cream, milk, sugar, vanilla extract and cinnamon powder and bring to a boil.
6 Turn off the heat and slowly whisk into the egg mixture. Strain and set aside.
California Raisin Chocolate Sauce
7 Combine California Raisins (A) and milk (A) in a blender and puree together.
8 In a saucepan, transfer the California Raisin mixture, all-purpose cream and milk (B) and heat over low heat until warm.
9 Pour over dark chocolate and mix until emulsified. Strain and set aside.
Assembly
10 Preheat oven to 150°C. Prepare a 8.5 x 4.5 x 2.5-inch loaf pan.
11 Cut stale raisin bread into triangle slices and butter both sides.
12 Quickly dip the bread slices into the custard mixture and layer the bread slices in a loaf pan.
13 Sprinkle chocolate chips and California Raisins (B) in between the bread slices.
14 Pour the remaining custard mixture over the bread, making sure all the bread is submerged in the liquid.
15 Sprinkle brown sugar over the top and leave to soak for 15 minutes.
16 Bake in water bath for 45 minutes to 1 hour until custard is set.
17 Garnish with a drizzle of caramel sauce and almonds, and serve with California Raisin Chocolate sauce.
Ingredients Makes 1 tray
CALIFORNIA RAISIN SOAKER
180 g California Raisins
250 g Rum
FILLING
380 g All-Purpose Cream
85 g Milk, full cream
80 g Sugar, white refined
8 g Vanilla Extract
2 g Cinnamon Powder
250 g Whole Eggs
20 g Egg Yolks
CALIFORNIA RAISIN CHOCOLATE SAUCE
100 g California Raisins (A)
50 g Milk (A), full cream
100 g Dark Chocolate, melted
200 g All-Purpose Cream
100 g Milk (B), full cream
ASSEMBLY
80 g California Raisins (B)
6 to 7 slices California Raisin Bread, stale and sliced
300 g Unsalted Butter, softened
50 g Chocolate Chips
30 g Sugar, light brown
TOPPING
Caramel Sauce as desired
Almonds, sliced as desired
Directions California Raisin Soaker
1 In a bowl, combine California Raisins and rum.
2 Cover and soak for at least 15 minutes.
3 Drain and divide the soaked California Raisins according to the portions needed for the bread pudding and sauce. Set aside.
Filling
4 Whisk the whole eggs and egg yolks in a bowl and set aside.
5 In a saucepan, combine all-purpose cream, milk, sugar, vanilla extract and cinnamon powder and bring to a boil.
6 Turn off the heat and slowly whisk into the egg mixture. Strain and set aside.
California Raisin Chocolate Sauce
7 Combine California Raisins (A) and milk (A) in a blender and puree together.
8 In a saucepan, transfer the California Raisin mixture, all-purpose cream and milk (B) and heat over low heat until warm.
9 Pour over dark chocolate and mix until emulsified. Strain and set aside.
Assembly
10 Preheat oven to 150°C. Prepare a 8.5 x 4.5 x 2.5-inch loaf pan.
11 Cut stale raisin bread into triangle slices and butter both sides.
12 Quickly dip the bread slices into the custard mixture and layer the bread slices in a loaf pan.
13 Sprinkle chocolate chips and California Raisins (B) in between the bread slices.
14 Pour the remaining custard mixture over the bread, making sure all the bread is submerged in the liquid.
15 Sprinkle brown sugar over the top and leave to soak for 15 minutes.
16 Bake in water bath for 45 minutes to 1 hour until custard is set.
17 Garnish with a drizzle of caramel sauce and almonds, and serve with California Raisin Chocolate sauce.
California Raisin Bread & Butter Pudding
