55 minutes
A classic Andalusian dessert, rich with the flavors of almonds, raisins, and a touch of sweet wine.
White Bread, cut to ½-inch thick, crusts removed, about 3.5 inches square
slices
Golden Raisins
cups
Golden Raisins
cups
Blanched Whole Almonds, coarsely chopped
cups
Large Eggs, lightly beaten
each
tablespoons
Superfine Sugar, for optional topping
tablespoons
Superfine Sugar, for optional topping
tablespoons
Lemon Zest, grated
each
cups
cups
Pedro Ximénez Sherry
cups
Sweet Málaga Wine
cups
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!
Incorporate mashed bananas into the binding liquid and walnuts as the add-in, with a topping of sliced bananas and a caramel drizzle.
Incorporate lemon zest and juice into the liquid mixture and use fresh or frozen blueberries as the fruit component. A lemon glaze can be drizzled over the top before serving.
Incorporate cocoa powder into the binding liquid, switch the almonds for chocolate chips, and the raisins for dried cherries or cherry preserves.
Infuse the milk mixture with a splash of bourbon and replace almonds with pecans. This creates a richer, more adult version of the dessert.
Add pumpkin puree to the liquid mix and include a blend of pumpkin pie spices. Top with pecans for a fall-themed dessert.
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