Bread Pudding

LA BONNE IDÉE You can swap out the raisins for pitted prunes or very thinly sliced apples

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Step 1

Place the bread in a large bowl and pour in the milk—the bread should be completely covered. Let soak until the bread is fully saturated and soft (about 1 hour). Meanwhile, warm the rum and pour it over the raisins in a bowl. Let soak until the raisins are softened and plump. Preheat the oven to 350°F (180°C/Gas Mark 4) and generously grease the Pyrex bowl or loaf pan with butter. Roughly mash the bread in the milk using a fork, then add the sugar, eggs, and cinnamon. Drain the rum-soaked raisins and add them to the bowl. Stir until well combined. The batter should be semi-thick—neither runny nor dense. If necessary, add 1–2 tsp flour or a little more milk. Pour the batter into the prepared dish and bake for 40 minutes, or until a knife inserted into the center comes out clean. As soon as you remove the pudding from the oven, run a spatula or knife around the edge to release the pudding from the bowl. Let the pudding cool slightly or completely in the dish before turning it out onto a serving plate. Dust with confectioners’ sugar and serve warm, at room temperature, or chilled.