Bread pudding

To prepare the recipe, first dice the bread. I have made it several times, so I would like to share with you my experience that dry, older bread is the best for bread pudding, as it absorbs the cream well.

Pour half of the milk over the bread and let it stand for about 15 minutes to absorb the milk. Don't be alarmed if the bread starts to fall apart because of the milk, that's normal. In the meantime, soak the raisins in a little rum, this option can of course be omitted, but I think it really adds to the flavour of the pudding.

Preheat the oven to 180 degrees. Beat the eggs with the sugar, grated lemon zest, cinnamon and vanilla sugar. I use a little kitchen trick here: sometimes I just use the yolks instead of the whole egg, because the custard is creamier that way.

Add the remaining milk and pour over the bread. Stir in the soaked raisins. Pour the mixture into a buttered ovenproof dish and cut the butter into thin slices.

Bake the pudding at 180 degrees for about 40 minutes, but check the top after the time has elapsed, as the baking time can sometimes vary. When it is a nice golden brown, the bread pudding is ready.