I have made bread pudding previously but haven’t tried it with dates .Yesterday I wanted to make it so bad but didn’t have raisins on hands, only dates, so I thought dates could be nice in bread pudding too.
So here is the result.
It turned out to be as delicious as having raisins in it.
This is what I made it, trying to remember the recipe I wrote in can’t-remember-where-it-is notebook. Well, it was good though. Light, sweet, comforting.
The ingredients :
1 tablespoon rum
1 tablespoon cinnamon liquid ( I keep the liquid cinnamon in the fridge for my morning coffee, made from boiling the fresh cinnamon stick with water )
2 cups full cream milk
5 tablespoon sugar
15 pieces of medium dates
1 tablespoon of unsalted butter to cover the baking pan
The methods :
Cut the banquette in 1cm of size. Arrange them in the buttered baking pan.
Slice the dates into two and pick out the seeds.
Heat the milk in a pan just till it’s warm. Set aside.
Whisk the eggs and sugar till just combine. Don’t over mix it. Add the rum and cinnamon liquid.
Pour the milk into the egg batter. Add the dates. Save some to put on top of the bread pudding.
Pour the mixture into the banquette . Toss down the banquette with spoon so the egg and milk mixture cover all the banquette well. Let it soak for about 15 minutes.
Arrange the saved dates on top of the batter.
Bake it for 45 minutes . If the top turns golden brown fast, you may cover it with foil during the last 10 minutes of the baking.
Serve warm or chill it in the fridge for next morning breakfast. I love them both. You may too. Give it a try. Enjoy.