The key to getting the desired consistency for this and other baked puddings is to cook them in a pan that's set in a larger pan filled with enough boiling water to come halfway up the pudding, otherwise known as a hot water bath. This will enable it to cook more evenly all the way through and stay moist during cooking. When it comes to picking the right bread, it really depends on your preference; rustic breads and baguettes will still be chewy after baking, while brioche and other softer types will not.
- 500 milliliters milk
- 3 loaves bread (torn into small pieces)
- 20 grams margarine
- 300 grams sugar
- 12 grams flour
- 6 eggs
- liquid caramel
- Preheat oven to 360°F.
- Prepare a pot with boiling water in order to bake the pudding in a water bath.
- Heat the milk.
- Once the milk is boiling, pour on top of the bread pieces.
- Put this mixture in a food processor or blender, and grind completely.
- Add the margarine, sugar, salt, flour, and eggs, stirring well, until the mix is homogeneous.
- Coat a rectangular pan with liquid caramel.
- Pour in the pudding batter.
- Bake in a hot water bath until it is cooked through, about 1 hour - 1 hour 20 minutes. Perform a toothpick test to see if the pudding is done.
- Remove and allow to cool inside the pan.
- Once cold, store in the refrigerator.
- Before serving, remove from pan.