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.
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.
