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Nord-Pas de Calais Pudding
The pudding from Nord - Pas de Calais is a comforting combination of stale bread or other bakery products like stale croissants, soaked in whole milk and baked until achieving a smooth and creamy texture.
bread
oven
pudding
dessert
traditional
Ingredients
Servings:
4

Ingredients

  • 250 gstale bread
  • 700 mlwhole milk (preferably fresh pasteurized)
  • 1 vanilla pod
  • 175 gbrown cane sugar
  • 50 gbutter (OPTIONAL)
  • 100 gduck eggs
  • 75 graisins
  • 40 mlrum
  • butter for greasing the mold
Nutritional Information

Per Serving (Approx.)

Calories
688 kcal
Protein
16 g
Fat
17 g
Carbohydrates
101 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

A Loaf Pan

Nord-Pas de Calais Pudding — A Loaf Pan
A Loaf Pan
  • Preheat the oven to 180 degrees Celsius and lightly grease the loaf pan with butter or oil to prevent the cake from sticking.
  • In a large bowl, mix the flour, baking powder, and a pinch of salt. Separately, beat the eggs together with the sugar until you obtain a whitish and fluffy mixture.
  • Add the melted butter and milk to the egg and sugar mixture, stirring until well incorporated. Then, gradually add the flour mixture, gently folding it in with a spatula.
  • Pour the batter into the prepared pan and ensure the surface is smooth and even. Bake for 45 minutes or until a toothpick comes out clean when inserted into the center of the loaf cake.
  • Allow the loaf cake to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.

Preparation

  • Soak the raisins in the liquor for at least 30 minutes to absorb flavor.
  • Dice the bread ingredient into small cubes in a wide bowl.
  • Open the vanilla pod lengthwise with a knife and scrape the seeds with the tip of the knife.
  • Put the milk and vanilla seeds in a pot over medium heat until it reaches a boil. Remove from the heat and let it rest until it is warm, approximately 10-15 minutes.
  • Pour the warm milk into the bowl with the bread and mix by hand until all the ingredients are well integrated.
  • Let the mixture rest in the refrigerator for 2 hours to allow the flavors to integrate.
  • After two hours, add the whole eggs and mix well with your hands until the dough is homogeneous.
  • Add 150 grams of brown sugar and mix well until the sugar is completely dissolved.
  • Incorporate the softened butter into the mixture and stir until everything is well integrated.
  • Add the raisins drained from the liquor (and if desired, also the liquor) and mix well to distribute them evenly.
  • Let the dough rest in the refrigerator overnight, for a minimum of 6 hours, to gain consistency.
  • Preheat the oven to 150ºC, about 30 minutes before baking, to ensure it is at the correct temperature.
  • Place a suitable vessel at the bottom of the oven to pour water into and create steam during baking.
  • Bring half a glass of water to a boil to generate steam once the pudding is in the oven.
  • Grease the pudding mold with butter and fill it with the mixture, shaking it slightly to settle the dough.
  • Sprinkle 50 grams of brown sugar on top to create a sweet layer during baking.
  • Bake the pudding at 150ºC for 1 hour and 45 minutes with steam, ensuring it sets evenly.
  • Once the pudding is baked, pour the half cup of hot water into the oven tray to generate more steam.
  • Remove the pudding from the oven and let it cool in the mold at room temperature.
  • When it is cold, place the mold in the refrigerator for a few hours to cool completely.
  • Carefully unmold the pudding, separating it from the edges if necessary.
  • You can pour a splash of rum on top and ignite it to create a flaming effect before serving.
Recommendations & Tricks
  • This pudding should be baked directly in the oven at 160 °C for about 45-50 minutes. It doesn't require a water bath, so make sure the mold is suitable for oven use.
  • It is also known as "Pain de chien" or "miner's pudding." By exploring these variations, you might find other interesting adaptations of this traditional recipe.
  • It's essential to prepare the mixture the day before baking to allow the dry bread to adequately absorb the milk and flavors, ensuring a more homogeneous and flavorful pudding.
  • Use a glass or ceramic mold to ensure even cooking and to visually monitor the pudding as it bakes. This helps prevent burning on the bottom.
  • Use 250 grams of dry bread, but if you have others like croissants or dry brioche, make sure they are well crumbled for a better pudding texture.
  • Choose 700 ml of fresh pasteurized whole milk for a creamier and more authentic taste.
  • Split the vanilla bean lengthwise with a knife and scrape the seeds to add more flavor to the mixture. You can also place the empty pod in the milk as it heats to extract more flavor.