Made from ciabatta rolls (lots of crusts) this pudding was still wonderfully moist.
Cut 5 large bread rolls or a large crusty loaf of white bread into small dice. Put them in a large bowl and soak for 1 hour in 5 cups of milk. In another bowl combine 4 large eggs, 1¾ cups of sugar and 8 teaspoons of vanilla extract and beat well. Add this mixture and 1 cup of raisins to the soaked bread. Generously butter a rectangular baking dish and pour in the bread pudding mixture, pressing it down a little. Bake in a moderate oven for 1 hour. Meanwhile mix 3 tablespoons of dark brown sugar, 3 teaspoons of butter and 1 teaspoon of cinnamon into small crumbs. When the pudding has baked for an hour crumble this mixture over the top and return to the oven for a further 10 – 15 minutes. Serve warm with ice cream or cream.
michelle picker cooks 