Poudine (Malagasy Bread Pudding) Recipe - Cuisine of Madagascar

Soak raisins in rum for an hour.

In a separate bowl, soak pieces of stale baguette in milk, water and vanilla.

After an hour, reheat the oven to 400F.

In the bowl with the soaked baguette, add the raisins and remaining rum, beaten eggs, melted butter, 1/2 C sugar and the orange rind if desired.

Mix with a beater or blender to make a smooth batter.

In a saucepan over medium heat, melt 1/2 C sugar to make a caramel.

Pour the caramel into the bottom of a pie dish, then pour the batter on top.

Allow the pudding to bake until a knife inserted comes out clean, about 40 minutes.

Equipment Needed

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