Nord-Pas de Calais Pudding

Name: Nord-Pas de Calais Pudding
Yield: 6 servings
Ingredients: 250 g stale bread; 700 ml whole milk (preferably fresh pasteurized); 1 vanilla pod; 175 g brown cane sugar; 50 g butter (OPTIONAL); 100 g duck eggs; 75 g raisins; 40 ml rum; butter for greasing the mold

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.

Ingredients

Servings

Measurement units

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

Calculated for 6 servings

Calories

483 kcal

Protein

11.2 g

Fat

13.5 g

Carbohydrates

75.1 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

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.