Franconian Bread and Butter Pudding

Ingredients

In this Franconian adaptation of Bread and Butter Pudding, we replace the traditional English bread with Franconian bread, which has a denser texture and a slightly nutty flavor. Additionally, we infuse the custard with Franconian spices such as cinnamon and nutmeg to add a unique twist to the dish. These modifications give the pudding a distinct Franconian touch while still maintaining the essence of the original recipe. We alse have the original recipe for Bread and Butter Pudding, so you can check it out.

• 8 slices of Franconian bread 8 slices of Franconian bread
• 50g (1/4 cup) butter, softened 50g (1/4 cup) butter, softened
• 500ml (2 cups) milk 500ml (2 cups) milk
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 4 eggs 4 eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 50g (1/4 cup) raisins 50g (1/4 cup) raisins
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 10g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Butter each slice of Franconian bread generously with softened butter.
3. 3.
   Arrange half of the buttered bread slices in a greased baking dish, slightly overlapping them.
4. 4.
   Sprinkle half of the raisins over the bread slices.
5. 5.
   In a saucepan, heat the milk over medium heat until hot but not boiling.
6. 6.
   In a mixing bowl, whisk together the sugar, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
7. 7.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
8. 8.
   Pour half of the custard mixture over the bread slices in the baking dish.
9. 9.
   Repeat the layering process with the remaining bread slices, raisins, and custard.
10. 10.
    Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
11. 11.
    Bake for 40-45 minutes, or until the pudding is set and golden brown on top.
12. 12.
    Remove from the oven and let it cool for a few minutes.
13. 13.
    Dust the top of the pudding with powdered sugar.
14. 14.
    Serve warm and enjoy!

Treat your ingredients with care...

• Franconian bread — Choose a dense and slightly nutty Franconian bread for the best texture and flavor in the pudding.
• Ground cinnamon and nutmeg — Use freshly ground spices for a more intense and aromatic flavor.

Tips & Tricks

• For a richer flavor, you can add a splash of Franconian cherry liqueur to the custard mixture.
• Serve the pudding with a dollop of whipped cream or a scoop of Franconian vanilla ice cream for an extra indulgence.
• Experiment with different types of Franconian bread, such as rye or spelt, to add variety to the dish.
• If you prefer a softer texture, you can soak the bread slices in the custard mixture for a few minutes before layering them in the baking dish.
• Leftover pudding can be enjoyed cold the next day or gently reheated in the oven.

Serving advice

Serve Franconian Bread and Butter Pudding warm as a comforting dessert. It pairs well with a cup of Franconian coffee or tea.

Presentation advice

To enhance the presentation, sprinkle some additional ground cinnamon on top of the powdered sugar for a touch of elegance. Serve the pudding in individual ramekins or slice it into squares and arrange them on a platter.