12 slices of bread, if they’re a day or 2 old, its even better
Grated nutmeg or nutmeg powder, to taste
1-2 tbsp. butter
1/2 – 1 tsp. vanilla essence
Extra sugar for the layer of caramel
1/4 cup of raisins, or to taste (optional)
1/4 cup slivered almonds (optional)
Mix warm milk and sugar and stir to dissolve the sugar.
Lightly beat up the eggs, vanilla and nutmeg and add to the cooled down milk mixture. Whisk in to mix well.
Chop up the bread roughly or simply tear the slices of bread into smaller pieces and soak it in the milk and eggs mix.
Add the raisins and stir a little to spread them through the mix.
Let it stand and soak in the liquid. In the meanwhile, you can make the caramel.
Make the caramel either straight on the baking tray, if you’re using a metal one or make it in a pot and pour into the baking dish to cover the base of it. I did the latter. Simply melt the sugar on low heat till it caramelises. Keep an eye on it as is can go from a beautiful caramel to severely burnt in moments.
When your happy with the colour of the caramel, drizzle it over the base of the baking tin while its still hot. As it starts to cool it wont spread around the base.
Note that when making the caramel, they say its better to swirl the pot rather and stir it. That’s how I’ve always done it and have never had any trouble with it.
Give the caramel a few minutes to set and then pour in the eggy – milky – bread mix. (I’m sure there’s a better term to use here 😉 but you get the message)
Sprinkle some of the slivered almonds on the top, you can also add some raisins to the topping if you wish.
Add a few knobs of butter on the top.
Bake in a preheated oven at 160ºC for about 30-40 minutes.
Here’s what it looks like before baking; all assembled and ready to go into the oven.
This pudding can either be served warm or cold. Its just as good either way.