This cake might not be the most appetising when you look at it, but it brings back so many memories. My grandma used to make it on Sunday as a way to use old bread. My sister and I would swoop down on it as soon as it was out of the oven and it would be all gone before it even started to cool down. My grandma has passed away now, and I love doing this recipe in memory of her.
My favourite version is the old fashioned one she used to make: with dried raisins and rhum. But I have tried it since with chocolate chips, dried apricots and amaretto, and even in a savoury version which works quite well with a side salad.
– 500 g stale bread
– 1 l milk
– 3 eggs
For a sweet version add:
– 100 g sugar
– 1/2 cup raisins previously soaked in rhum for 1 or 2 hours. (or tea). For a last minute version, soak the raisins in tea, and put in the microwave for 2 minutes, they will soak the water faster.
OR 1/2 cup chocolate chips or anything else you fancy.
For a savoury version add:
– 100g grated cheese
– a pinch of nutmeg
– whatever you find in your cupboard/fridge: veggies, ham…
1. Break up the bread into smallish pieces and soak in the milk. If your bread is very dry, you can warm up the milk which will soften the bread faster. Scrunch the bread and milk through your fingers to mix everything well and completely break up the bread. Then beat in the eggs and let the bread soak for 10-15 minutes.
2. Preheat your oven at 180 C.
3. Add in your additional savoury or sweet ingredients and mix well.
3. Butter a large, square tin and pour in the bread mixture.
5. Cook for 45 min at 180 C. You can eat the bread pudding warm or cold. I like to have it for breakfast in a sweet version, but can also serve it warm as a dessert, with custard or vanilla ice cream. Savoury versions work well for a light lunch or pic nic.