Bread Custard with Rum and Raisins is simple yet one of the tastiest dishes.
The bread cooked with rum and raisins gives a beautiful flavour and aroma.
This a pudding my mother used to make in early seventies .This was a very special occasion and my cousins would be invited to plunge on it. Even though there was no oven ,it was steamed in a cooker ,later when a regular OTG was available it was baked .But of course the baking results a best taste.
Serves : 3-4
Cooking Time : 40 min
Ingredients :
Milk ½ cup
Sugar ¾ cup ( to taste )
Custard powder 1-2 tbsp
Bread slices 8 ( approx. )
Butter 3-4 tbsp
Mixed fruit jam 4-5 tbsp
Raisins 3-4 tbsp
Rum 4-5 tbsp
Method :
Soak the raisins in the rum overnight.
Bring milk to boil .
Add sugar give it a boil.
Mix custard powder with milk and slowly add it to the boiling milk and mix gently ,taking care not to form lumps.
Keep stirring making sure that it does not catch the bottom.
When it thickens a bit and raw smell does not come switch off from fire. Keep it aside.
Now butter the bread on one side and jam on the other side .
Arrange it in a baking tray in such a way that buttered side is at the bottom of the tray so that it
does ‘nt stick to the bottom of the dish.
On the jam side pour in the custard sauce till the bread is fully emersed in the custard sauce.
Now top it with raisins.
Repeat it with other slices of the bread too.
Finally end it with custard sauce and raisins .
Now bake it in a pre heated oven for 15 – 20 min ,or till the surface is browned.
Serve hot for the best taste.
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