PureSpelt bread and butter pudding
for 1 two litre, oven-proof pie dish
150 g of raisins
1/2 dl of cognac or orange juice
Approx. 250 g of PureSpelt bread, cut into thin slices
3 tablespoons of butter, soft
125 g of sugar
1 small packet of vanilla sugar
2 dl of cream
4 dl of milk
2 tablespoons of raw sugar
Marinate the raisins in the cognac or orange juice, cover and allow to swell for 1-2 hours.
Spread the slices of PureSpelt bread with butter, if desired cut the slices in half.
Mix together the eggs, sugar, vanilla sugar and milk.
Grease the pie dish with butter and arrange a layer of bread, butter side up, in the bottom of the dish and then add a layer of raisins. Add alternate layers of bread and raisins, finishing with a layer of bread, until the bread has been used up. Pour the egg mixture evenly over the prepared bread layers, allow to stand for 5-10 minutes. Sprinkle with raw sugar.
Bake for 45-55 minutes in the lower half of an oven pre-heated to 170°C. Serve hot, lukewarm or cold according to taste.
Can be served with apple or pear compote or berries. Sprinkle with icing sugar according to taste.
IG Dinkel, Judith Gmür-Stalder