Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 500 g white bread, stale
- 750 ml milk, possibly more if the bread is very dry
- 1 ½ cup sugar
- 150 g raisins soaked in rum
- 100 g walnuts, chopped
- 100 g butter
- 1 vanilla pod (s)
- 1 lemon (s), grated zest it
- some cinnamon powder
- 5 egg (s), separated
- Breadcrumbs and sugar, for the mold
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Cut the bread into small cubes, add the milk, the pulp of the vanilla pod, the lemon zest, the butter, the egg yolk, raisins, nuts and the cinnamon. Mix everything well. Do not beat the egg whites very firmly and then fold in carefully.
- Butter a pudding pan, cake pan or Frankfurt wreath pan and sprinkle with some breadcrumbs mixed with a little sugar. Pour in the batter.
- Preheat the oven to 175ºC. Put water on the baking sheet.
- Bake the pudding until golden brown for about 35 to 45 minutes. Pierce a wooden skewer, if nothing sticks, it`s good.
- Fall when it cools down.
- A scoop of vanilla ice cream or a caramel sauce tastes very good with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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