Loaf pudding

A sweet pudding wit a low GI to maintain steady sugar levels.

Ingredients

1 tablespoon raisin (seedless)
1 tablespoon rum (optional)
4 slices bread (specialty, oat bran and honey bread)
2 egg (lightly beaten)
1⁄2 teaspoon cinnamon (ground)
1⁄2 cup sugar
1 cup milk (low fat)
1 tablespoon custard (custard powder)
2 tablespoons spread (hazelnut spread)

Instructions

Spread the hazelnut spread thickly over 2 slices of the bread. Scatter with raisins.

Make sandwiches by adding the remaining bread. Cut each sandwich into quarters and stand upright in square casserole dish.

Whisk eggs with cinnamon, sugar, and milk. Pour the mixture over bread trying to distribute evenly. Let stand so bread absorbs the mixture.

Place the casserole dish into a larger casserole or baking pan. Add hot water into the larger baking pan until about half way up the sides of casserole.

Bake at 400°F for 40 minutes until custard is set.

Yield
4 servings
Preparation time 15 minutes
Cooking time 40 minutes
Total time
55 minutes

Notes

Adding water helps to maintain a steady temperature around the pudding and prevent burning of the edges in a similar way to how a double boiler works for melting chocolate.

Source

North American cuisine

easy, bake
cakes & breads, dessert
American food recipes
Food in U.S.A.