Prep 10 mins
Cook 35 mins
I love bread pudding but I wanted one that was more loaf like and firm. This is what I came up with.
- Mix together the milk, creme fraiche, eggs, sugar and vanilla until well blended, then stir in the raisins and orange peel. Pull off smallish hunks of brioche and stir into the milk mixture. Really mash the brioche around. Let it stand for about ten minutes, soaking up liquid, then smoosh it around some more with a wooden spoon. It can't be too smooshed up.
- Spoon it into a loaf mold. I use the silicone pans because I find them so easy to use. If you DO use them, remember to let the bread pudding cool in the pan before trying to unmold it. Then bake at 200 degrees C for about 35 minutes, or until a knife comes out clean.
What I liked most about this bread pudding is that it wasn't overly sweet like some bread puddings I've made. Converting it to U.S. standards, it showed that it should bake at 392 degrees. My oven has 375 and 400 degree settings but not 392. I set my oven to 375 and baked it for 35 minutes, and that seemed to work well. The raisins that rested on the surface of the bread had scorched during baking, so I would recommend that before baking you remove any raisins that rest on the surface of the bread. Thanks for sharing your recipe, Possumgirl.