Raisin bread pudding

Name: Raisin bread pudding
Ingredients: 300 g bread crumb; 600 ml milk; 25 g sugar; 100 g raisins; 150 g cottage cheese; 200 g sour cream with at least 20% fat; 2 eggs; 75 g sugar; 1 packet vanilla sugar; 1 orange (grated zest)

Dessert - Raisin bread pudding by Ada C. - Recipia

Raisin bread pudding bakes at 180°C, with bread soaked in milk and a layer of cottage cheese and sour cream. The top browns, while the center stays soft and moist. I prefer to leave the bread crumb in uneven pieces, so it doesn’t turn into crumbs. Preparation: 20 minutes. Cook time: 38 minutes. Rest: 20 minutes. Total time: 78 minutes. Serves: 6. About 425 kcal and 14 g protein per serving.

Ingredients

300 g bread crumb
600 ml milk
25 g sugar
100 g raisins
150 g cottage cheese
200 g sour cream with at least 20% fat
2 eggs
75 g sugar
1 packet vanilla sugar
1 orange (grated zest)

Preparation

1. Tear the bread crumb into pieces about 2 cm across. 2. Warm the milk with 25 g of sugar over low heat for 3 minutes, stirring until the sugar dissolves. Take the pan off the heat, add the raisins and leave the milk to cool for 10 minutes. 3. Mix the cottage cheese with the sour cream, eggs, 75 g of sugar, vanilla sugar and grated orange zest until smooth. 4. Pour the cooled milk over the bread and mix gently. 5. Put the bread in a baking pan lined with parchment paper, then spread the cheese mixture over the top. Bake in an oven preheated to 180°C for 35 minutes, until browned on top and set in the middle. 6. Leave the pudding to cool for 10 minutes before cutting it into portions.

Notes

White bread with a dense crumb holds the milk well, while very airy bread softens quickly and can leave the pudding softer. Day-old bread soaks evenly; if it’s hard and dry, tear it into smaller pieces so no firm chunks remain. A pan about 20 × 30 cm keeps the layer at the right thickness for browning. Keep the pudding covered in the fridge for up to 3 days; it cuts more cleanly when cold. You can bake it a day ahead and serve it at room temperature or slightly warmed. The soft center is reminiscent of bread soaked for French toast, while the cheese layer gives it more of a baked pudding feel; a cup of black tea goes well with it. You can replace the raisins with 100 g of chopped dried apricots, which stay in larger pieces in the center. The pudding contains gluten, dairy and eggs.