PUDDING BY SARAH

INGREDIENTS:

10 slices of crustless brioche loaf

3  eggs

330 ml of milk

60 ml of whipping cream

40 g of butter

50g brown sugar

50 g of raisins

2 cc ground cinnamon

0.5 teaspoon of nutmeg

English cream or custard to accompany

PREPARATION:

First, grease a long rectangular mold with a little butter and also use the butter to spread the brioche slices on both sides.

Second, place the slices on the bottom of the mold, spread a first layer of raisins on top and sprinkle a tablespoon of cinnamon. Repeat the process placing another layer of brioche bread, raisins and cinnamon until you reach the top of the mold.

After that, in a saucepan, heat the milk and cream over low heat, remove and strain any remaining cream that may be floating.

Then, beat the eggs together with 40 grams of sugar until a fairly foamy mixture remains.

Add the hot milk and cream to the eggs, continue beating until the mixture is uniform and strain the result again to remove any lumps that may remain.

Last of all, pour the batter of eggs, milk and cream over the mold with bread and raisins, sprinkle the nutmeg and the remaining sugar.

COOKING TIME:

1. Let it sit for half an hour.

2. Preheat the oven, 10 minutes at 180ºC (or 160ºC if it is with a fan)

3.Put the mold in the oven for 35 minutes.

SUGESTION:

Make sure that the cream ends up curdled and the surface takes on a golden color, if not, leave it for a few more minutes.

Carefully remove from the oven, let cool before unmolding and serve with an English cream or light custard.

By Sarah.