Bread pudding

Broodpudding

8 slices white bread
50 grams raisins
2 tbsp grated orange peel
1½ dl / ½ cup milk
3 tbsp rum
3 eggs
3 tbsp whipping cream
½ tsp cinnamon
40 grams fine berry sugar
1 tbsp melted butter

Wash the raisins. Put them in a small saucepan and add 3 tablespoons of cold water and the rum. Slowly bring to a boil, stirring constantly. Pour into a bowl to cool off.

Cut the crusts off the bread and dice the bread. Put the pieces in a bowl and sprinkle the grated peel over it. Pour in the milk and fold the mix a few times. Allow it to settle for 10 minutes.

Make a smooth batter of the bread/milk mix, using an electric mixer. In a bowl, lightly beat the eggs, add cream, cinnamon and sugar and keep mixing until that batter is smooth as well. Fold the eggs mix into the bread batter, add the drained raisins and mix well with a spoon.

Brush the inside of a pudding pan with the melted butter and put in the bread mix. Cover with a lid or with aluminum foil and put the pan - ‘au bain marie’ - in a larger pan with water that reaches to at least 1/3 from the top of the pudding pan. Keep the water almost to a boil and add more water if it evaporates too much.

Cook the pudding for one hour. Take the pan from the water and take off the lid or foil. Let stand for fifteen minutes and than dump the pudding onto a preheated platter.