Poudine Dipain/Bread Pudding

Today I’m sharing another Mauritian recipe, Bread Pudding A.K.A Poudine Dipain. Last week, Sché who is a Franco-Mauritian blogger shared her mother’s bread pudding recipe on her blog, la kitschenette. The picture drew my attention immediately as it looked so tempting. I craved my mom’s very own bread pudding from that moment!

Bread Pudding is something very Mauritian that one can enjoy for breakfast or tea. It’s also a good (and yummy) way to use leftover bread My favourite part is the sweet caramel that my mom prepares, especially if she’s making that orange flavored pudding. Somehow, I never realised that I didn’t know how to prepare bread pudding till the day I read Sché’s blog post…

Anyways, I asked my mom to teach me how she makes that orange flavoured bread pudding and it turned out to be very easy.

INGREDIENTS

For the Caramel:

• 1 Tablespoon Sugar
• Juice from 1 Orange.

For the Pudding:

• 8 leftover bread loaves (Sliced)
• 1 Cup of Milk
• 4 Tablespoons of sugar (or more depending on your taste)
• 1 Cup grated coconut
• 2 tablespoons cornflour or custard powder
• 4 Tablespoons Butter
• 1 Tablespoon Vanilla Essence
• 1 Tablespoon grated Orange Rind

PREPARATION

1. In a bowl, soak the bread in the milk. Add the rest of the other ingredients for the pudding and mix well.
2. Leave this aside and let’s prepare our orange flavored caramel. In a pan, add 1 tablespoon of sugar and place it on a very low flame. Once the sugar is melted and turns brownish, remove the pan from the flame and pour the orange juice immediately.
3. Pour the caramel in a greased baking tray. Next, add the bread mixture.
4. Bake the pudding at 160C for around 40 minutes.

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