My first bread pudding

Bread pudding seems to be quite common to serve in for example UK but here in Sweden you seldom hear of it. Since I had some bread going stale today and planned on the not so very filling dish baked potato with prawns for dinner I decided that it was time to try it - all recipes I have seen sounds so good. But now when I was in a hurry I couldn´t find a single one of course, except one in Nigella´s Feast which just this time seemed a little wrong with lots of eggs and stuff. None of my basic Swedish cookbooks could provide me with what I wanted and my last hope was the very old cookbook from 1925 I bought at a flea market last year.
Bingo! Apparently even Swedes made bread puddings back then. I altered the recipe just a little, soaking the raisins in a little rhum inspired by Nigella and replacing kidney suet (something I can say with perfect confidence that I will never ever buy. Eww.) with some butter. We had it with vanilla custard and I knew from the first bite that I will so make this again. Stale Lucia buns would be very nice for this I think! The result was perfect: warm and comforting, soft with crunch on top and a subtle taste from the raisins. A real carbohydrate schock too, I could feel my eylids getting heavier....and heavier...

There you see what can happen when you for once open a cookbook from 1925!

Bread pudding
Serves 4

Stale bread, I used about 3-4 rolls
100 ml of milk
about 100 ml raisins soaked in a little rhum for about 10 minutes
25 grams cold butter, diced
3 tbsp sugar
zest from one orange, the original recipe called for candied peel which would be nice
1 egg
225 ml milk
pinch of nutmeg

Peel off the bread crust with a sharp knife and dice the bread. Soak in a little milk for a couple of minutes (the original recipe recommended 30 minutes and then to stir the bread to a mush - I wanted a little crust and decided to keep it diced!) When the bread has absorbed the milk add in the raisins, sugar, butter. orange peel and nutmeg. Stir carefully and then add in the milk and the egg. Mix again and pour into a dish lined with melted butter and breadcrumbs. Bake in 180C for about 45 minutes and serve with custard.