BREAD PUDDING WITH RAISINS AND CITRUS PEELS

I always find bread pudding the simplest dessert that anyone can make. The only important thing is the perfect ratio of sugar, egg and milk mixture. Serve it with vanilla ice cream, whipped cream, brandy cream or caramel cream. I served with vanilla ice cream, caramel drizzled on top and with a shot of double chocolate vodka for the adults

Serves 6-8

Time: 35 minutes

1 loaf bread (400 grams ) torn in pieces

1 cup mixed peels and raisins mix

2-3 tbs melted butter

5 eggs beaten

4 cup milk

2 tsp rum/vanilla essence

1/2 cup caster sugar

2 tbs brown sugar

Method

Preheat the oven at 200'C.

Brush 1 tbs of melted butter in the glass baking dish. 

Scatter the torn bread in the dish. In another bowl beat the eggs, milk, essence and sugar.

Pour the egg mixture over the bread. Sprinkle the peel and raisins and dot with butter. Sprinkle the brown sugar.

Bake the pudding for 30 minutes in preheated oven until golden brown and crisp and the sugar has caramelised. 

Once baked, let it cool slightly, ( you might see the pudding bit wobble or runny, don't worry it will settle as it cools) cut into slices and serve with vanilla ice cream on top with caramel drizzle. I did not add the alcohol in the pudding because of the kids but served double chocolate vodka on the side for the adults. 

Chocolate vodka and the bread pudding complimented each other. Do try this combination.