🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 6 slices white bread
- 500 ml full cream liquid milk
- 3 tbsp instant black coffee or strong brewed ground coffee
- 3 eggs
- 100 grams granulated sugar
- 4 tbsp sweetened condensed milk
- 1 tbsp margarine, for greasing the baking pan
- 1/2 tsp vanilla powder
- 1/4 tsp salt
- 2 tbsp raisins (optional)
- 4 tbsp granulated sugar for caramel
- 2 tbsp water for caramel
🛒 Products You Might Need
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Make the caramel first: put 4 tbsp granulated sugar and 2 tbsp water into a small saucepan, cook over medium heat without stirring until the sugar melts and turns a golden brown color.
- 2 Immediately pour the hot caramel into the bottom of a heatproof baking pan (about 20x20 cm) that has been lightly greased with margarine. Tilt the pan to spread it evenly, then set aside until it hardens.
- 3 Brew the instant or ground coffee with a little hot water until dissolved and strong, then set aside until slightly warm.
- 4 Cut the white bread into small cubes or tear it by hand, then arrange it over the caramel layer in the pan. Sprinkle the raisins evenly among the bread pieces.
- 5 In a separate bowl, whisk the eggs with a fork, then add the granulated sugar, liquid milk, sweetened condensed milk, vanilla powder, salt, and the brewed coffee. Whisk until the sugar is completely dissolved.
- 6 Pour the egg-coffee-milk mixture evenly over the bread in the pan, making sure all the bread is submerged. Gently press down with a spoon so the bread absorbs the liquid well.
- 7 Let it rest for 15-20 minutes so the bread fully soaks up the liquid before baking.
- 8 Preheat the oven to 320°F (160°C) for 10 minutes.
- 9 Bake the pudding using the au bain-marie technique (placing the pudding pan inside a larger pan filled with hot water) for 40-45 minutes, or until the top is set and lightly browned. Insert a toothpick to check for doneness.
- 10 Remove the pudding from the oven and let it cool slightly, or chill it in the refrigerator for at least 2 hours before slicing and serving.
💡 Tips
• Use white bread that's slightly stale or leftover from the day before, since its texture absorbs the liquid better without becoming too mushy.
• When making the caramel, never stir it with a spoon as this can cause the sugar to crystallize—just gently swirl the pan instead.
• The au bain-marie technique (baking in a hot water bath) is important for keeping the pudding's texture smooth and even, preventing it from cracking or staying dense in the middle.
• This pudding tastes even better after being chilled overnight in the refrigerator, as the coffee flavor deepens further—serve it cold or warm it up briefly before enjoying.
📊 Nutrition Facts / serving
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊