Ingredients

• 1 large challah (about 300 g)
• 50 g butter
• 50 g raisins
• 50 ml liqueur or juice*
• 1 medium jar orange jam**
• 4 egg yolks
• 1 egg
• 2 tablespoons sugar
• 1 tablespoon vanilla sugar
• 250 ml heavy cream 30%
• 500 ml milk
• 1 teaspoon ground cardamom or 1/2 teaspoon ground ginger

Preparation

1. Gently warm the alcohol and mix with raisins, set aside to soak.
2. Slice the bread and coat both sides with butter and jam. Cut in half and arrange in a baking dish coated with butter.
3. Whisk egg yolks and egg with sugar and vanilla (several minutes until fluffy). Blend with cream and milk.
4. Preheat oven to 180 degrees C.
5. Sprinkle bread with raisins and pour remaining alcohol.
6. Pour egg mixture and sprinkle with cardamom. Place dish in a larger pan, pour boiling water reaching roughly halfway up the dish (pudding is baked in a water bath).
7. Bake uncovered for about 40 minutes (after 30 minutes you can place a piece of aluminum foil on top if the top is browning too much).