Bread Pudding

1. Preheat your oven

Preheat your oven to 350°F (175°C).

2. Prepare the baking dish

Take a baking dish and generously butter it to prevent the pudding from sticking.

3. Arrange the bread slices

Arrange the slices of white bread in the baking dish. If necessary, cut the slices to fit snugly. The goal is to cover the base of the dish uniformly.

4. Add raisins and almonds

Sprinkle the golden raisins and coarsely chopped blanched whole almonds evenly between the layers of bread.

5. Prepare the egg mixture

In a bowl, lightly beat the four large eggs. Add five tablespoons of superfine sugar and the grated zest of one lemon to the eggs, and continue beating until the mixture is well combined.

6. Make custard mixture

Pour in the whole milk, heavy cream, and Pedro Ximénez sherry or sweet Málaga wine into the egg mixture. Beat everything together until smooth.

7. Pour custard over bread

Pour the custard mixture over the bread layers in the baking dish. Make sure the liquid is evenly distributed so that all the bread soaks up the delicious flavors.

8. Bake the pudding

Place the baking dish in your preheated oven and bake for about 40 minutes. You'll know it's done when the pudding is golden, risen, and lightly set.

9. Optional topping

For an optional finishing touch, sprinkle 2 to 3 tablespoons of superfine sugar on top and caramelize it just before serving to add a delightful crunch.

10. Serve the pudding

Serve the bread pudding hot or chilled, depending on your preference. Enjoy!