3cups(5 oz [142 gr]) of day-old bread cut into small cubes
1/4cupof golden and dark raisinsOr whichever you have
1/3cupof softened butter
For greasing pan
4tablespoonsbutter room temperature
1/4cupof brown sugar for dusting pan
Mix the eggs: Add the eggs to half a cup of milk (you will use the rest of the milk later). Mix well, and strain to remove undissolved egg parts. Set aside.
Cook the bread: In a pot, mix the remaining milk with vanilla, cinnamon, ginger, cloves, salt, and sugar. Heat this mixture over low heat, and when it breaks the boil add the bread and raisins. Stir until all the bread is soaked in the milk. Add the butter and stir until it melts and mixes completely.Remove from heat.
Mix bread and eggs: Add the bread to the milk and egg mixture you had set aside and stir quickly until well combined. Set aside while you prepare the pan.
Prepare the baking pan: Butter a 6-cup baking pan (I used a bundt pan). Sprinkle with sugar until evenly coated, and most is left on the bottom. Pour the bread mixture into the baking pan, taking care not to disturb the sugar coat.
Bake: Bake in a preheated oven at 400°F [200°C] for 35 minutes, or until you insert a toothpick and it comes out clean.
Remove from mold: Once you remove the pudding from the oven, let it cool down to room temperature. Carefully remove it from the mold with a toothpick. Put a plate or tray on the mold, and turn it over.
Serve: Some people prefer it a bit cold (put it in the fridge), although I prefer it at room temperature.
Using different breads will produce bread puddings with different flavors and textures. I personally prefer French bread or pan de agua, but any plain bread will do.The final color of the cake will depend on the color of the sugar you use, you will notice that the photos and videos have cakes of different tones, it is because in both cases I used the sugar I had at hand.