Yesterday I baked a Greenlandic Cake aka big round raisin bread inspired by a blog that I read recently. After I pulled it out of the oven and took a few bites, I decided it wasn’t sweet enough. So today I decided to sliced the bread into small cubes to make rum raisin bread pudding, but without the rum because I didn’t want to go buy a new bottle.
1. Cut the bread into small cubes, enough to fill a mixing bowl. My dad and I ate some of the bread, so this was 3/4 of a loaf.
2. Add 1 tsp of vanilla extract, 1 tsp of ground cinnamon, 3/4 cup of raisins, 1/2 cup of brown sugar, 3 tbsp of butter and 3 cups of milk to a saucepan and simmer until the milk is warm and the butter is all melted.
3. Pour the mixture over the bread and let it sit for 30 minutes.
4. While waiting, you can slice some bananas to fill 24 cupcake liners. Both the bananas and the cupcake pans are optional. I decided that cupcake size bread pudding would be very cute. If you’re just going to bake the bread pudding in a baking pan, add the bananas in when you add the egg mixture (below). Also, you can preheat the oven to 300 degrees at this time.
5. After 30 minutes have passed, whisk 4 eggs together and pour over the bread and milk mixture.
6. Scoop into cupcake liners, all the way to the top. Please wipe off any mixture that gets onto the sides around each cup. Why? Because it will burn and stick to the pan. So unless you want to spend an extra 5 minutes scrubbing the stuff off later, I suggest you just wipe it off before you stick the pan in the oven. Anyhoo, now bake for 50 minutes.
It should look a little brown (like there might be slight crunch to it) on top when you pull the bread pudding out of the oven.
There is no need to wait for the bread pudding to cool down before eating it. I didn’t. If you have any chocolate sugar at home, feel free to sprinkle some on top.
