Coffee pudding

Coffee pudding

For 6 persons

  • 350 gr. stale bread, diced
  • 100 gr. raisins
  • 4 eggs
  • 4 egg yolks
  • 200 gr. brown sugar
  • 1 l. milk
  • 10 cl. strong coffee
  • 10 gr. butter
  • 2 tsp. tablespoons rum
  • 1 pinch cinnamon powder
  • Apricot jam

 

40 mn. + 2 h. de repos
1 h.
180°C.(th.6)/400-425 °F

 


 

 

  1. Put inflated raisins in rum for a few moments.
    Preheat oven to 180 ° C. (th.6)
  2. Boil milk and let it soak pieces of bread, added the coffee, remuez.Ensuite, cut the bread into very fine pâte.Ajoutez sugar, cinnamon, egg yolks and egg well entiers.Travaillez everything, then add the drained raisins.
  3. Pour the batter into a mold to beurré.Faites pudding cooked in a bain-marie in the oven, half-height for 1 h.
  4. Turn out the pudding and let it refroidir.Faites liquifier apricot jam over low heat, and let the coat pudding.Laissez for 2 h. refrigerate before serving.