Vienna bread pudding

Today Loreto, author of Sabores de Colores, brings us a bread pudding recipe to make an irresistible dessert and that you can easily prepare at home. This is a Vienna bread pudding that I'm sure you'll love for its speed, simplicity and delicious result. She makes it in a special flan and pudding mold we love, the Kitchen Craft one. On to the recipe — I hope you enjoy it as much as we have at home!

Many times we have leftover bread at home and end up throwing it away, either because it has gone stale or because we don't know how to use it. I'm telling you now: don't throw it away; with it, with leftover cakes or even leftover pastries you can make a delicious pudding!

On this occasion I couldn't resist making a Vienna bread pudding (call it pudin, pudín or budín — all terms work and are equally tasty!!) — we had a few loaves at home and didn't have time to finish them when they were brought to us. So with a little vanilla, brandy and raisins we've made a truly delicious classic dessert.

I know it's one of those desserts probably made in every home: I remember my grandmother always making it for family meals, simple and in the microwave. As you'll see I'm very traditional and with my Kitchen Craft non-stick pudding/flan mold I prepared it in the oven in a water bath. If you prefer you can also make it in a pressure cooker, saving time and energy.

Note down all the ingredients so you have them ready for tomorrow:

Kitchen Craft non-stick mold for making pudding and flan

Ingredients

• 250gr Vienna bread
• 500ml whole milk
• 4 eggs
• 125gr sugar
• 25gr raisins
• 80gr brandy
• 1 vanilla pod
• Liquid caramel

Preparation

1. Preheat the oven to 180ºC.
2. Place in a saucepan the raisins with the brandy, bring to a boil and then remove from the heat; cover and let rest so the raisins hydrate well.
3. In another saucepan place the milk with the sugar and the vanilla pod; it's important to have split the pod and scraped out the seeds with a knife. Heat so the sugar dissolves and the vanilla infuses. Keep warm.
4. Crumble the bread and put it in a large bowl, pour the milk over it (without the vanilla pod) and the brandy used to hydrate the raisins. Mix well and let soak for about 20 minutes.
5. After the time I'll give you options: you can blend the mixture with the eggs — the pudding will be denser and more uniform — or simply add the beaten eggs and mix well; both options are valid.
6. Once the eggs are incorporated add the raisins and mix well. Set aside.
7. Cover the bottom and part of the sides of our Kitchen Craft non-stick pudding/flan mold with liquid caramel, pour in the mixture and close. Place in the oven and cook in a water bath for 75 minutes.
8. Once the 75 minutes have passed remove from the oven, carefully remove the lid and check with a skewer that the pudding is fully cooked. Let cool to warm.
9. When the pudding is warm unmold it onto the plate you'll use to serve it.
10. Remember you can enjoy it cold or warm, accompanied by whipped cream, custard or even a hot chocolate sauce.

Kitchen Craft non-stick mold for making pudding and flan and Tokyo Design Textured plates

Do you usually make pudding or flan at home? We love it, especially now that we have this fantastic Kitchen Craft non-stick mold. Don't waste the bread that gets hard, cakes or even pastries — use them to make puddings. Oh! And I wanted to tell you that if you struggle when closing the lid it's important to align the arrow on the base with the solid circle on the lid and first fit the other side by tilting the lid slightly — you can see it in the photo.

Loreto