WINNIE Y. WONG
Bread and butter pudding is the perfect way to use up stale bread, giving it new life in the form of this fantastic dessert. The California Raisins in the custard and in the chocolate sauce adds flavor and texture, natural sweetness and a depth of flavor without any additional sugar.
In a bowl, combine California Raisins and rum.
Cover and soak for at least 15 minutes.
Drain and divide the soaked California Raisins according to the portions needed for the bread pudding and sauce. Set aside.
Whisk the whole eggs and egg yolks in a bowl and set aside.
In a saucepan, combine all-purpose cream, milk, sugar, vanilla extract and cinnamon powder and bring to a boil.
Turn off the heat and slowly whisk into the egg mixture. Strain and set aside.
Combine California Raisins (A) and milk (A) in a blender and puree together.
In a saucepan, transfer the California Raisin mixture, all-purpose cream and milk (B) and heat over low heat until warm.
Pour over dark chocolate and mix until emulsified. Strain and set aside.
Preheat oven to 150°C. Prepare a 8.5 x 4.5 x 2.5-inch loaf pan.
Cut stale raisin bread into triangle slices and butter both sides.
Quickly dip the bread slices into the custard mixture and layer the bread slices in a loaf pan.
Sprinkle chocolate chips and California Raisins (B) in between the bread slices.
Pour the remaining custard mixture over the bread, making sure all the bread is submerged in the liquid.
Sprinkle brown sugar over the top and leave to soak for 15 minutes.
Bake in water bath for 45 minutes to 1 hour until custard is set.
Garnish with a drizzle of caramel sauce and almonds, and serve with California Raisin Chocolate sauce.
Ingredients
Directions
In a bowl, combine California Raisins and rum.
Cover and soak for at least 15 minutes.
Drain and divide the soaked California Raisins according to the portions needed for the bread pudding and sauce. Set aside.
Whisk the whole eggs and egg yolks in a bowl and set aside.
In a saucepan, combine all-purpose cream, milk, sugar, vanilla extract and cinnamon powder and bring to a boil.
Turn off the heat and slowly whisk into the egg mixture. Strain and set aside.
Combine California Raisins (A) and milk (A) in a blender and puree together.
In a saucepan, transfer the California Raisin mixture, all-purpose cream and milk (B) and heat over low heat until warm.
Pour over dark chocolate and mix until emulsified. Strain and set aside.
Preheat oven to 150°C. Prepare a 8.5 x 4.5 x 2.5-inch loaf pan.
Cut stale raisin bread into triangle slices and butter both sides.
Quickly dip the bread slices into the custard mixture and layer the bread slices in a loaf pan.
Sprinkle chocolate chips and California Raisins (B) in between the bread slices.
Pour the remaining custard mixture over the bread, making sure all the bread is submerged in the liquid.
Sprinkle brown sugar over the top and leave to soak for 15 minutes.
Bake in water bath for 45 minutes to 1 hour until custard is set.
Garnish with a drizzle of caramel sauce and almonds, and serve with California Raisin Chocolate sauce.