From various sources, books, etc. Mainly, however, from here
- 1/2 cup raisins, soaked in rum
- 1 lb French bread or any bread, preferably at least a day old, torn into little pieces, hard crust removed,
- 2 cups of milk
- 1 tsp vanilla
- 1 cup sugar
- 4 eggs, well beaten, room temperature
- 1 stick cinnamon
- 2 cloves
- skin of lemon or orange
- 7 Tbsp butter
- caramel, enough to line the bottom of whatever mold you’re using; I used a bread pan, others have used bundt cake pans
- Prepare the caramel (that takes a while)
- Soak the raisins for the duration of the preparation, preferably at least 1/2 hour
- Put lemon/orange skin, cloves, cinnamon stick in the milk and heat it until it begins to boil (watch as it will foam up!)
- Meanwhile, put the pieces of bread in a bowl.
- Pour the boiling milk through a sieve into the bowl of bread, leave it for 15 min to cool.
- Turn oven on for 350 F
- While waiting, melt butter for 2 min in microwave on low
- Blend the soaked bread, preferably with a hand blender, until there are no more clumps
- Put the stuff in a mixing bowl, add the sugar and melted butter on it, and mix until well blended.
- Fold in the raisins without the rum (you can add the rum too for a different flavor and wetter consistency)
- In the mold first pour in the cooled caramel, then add this batter; it should be liquidy.
- Bake for 45 – 60 minutes, until the center is firm but a stick coming out should still be a little wet. It’s not a cake!
During baking the batter will rise!