When you have leftover Brioche or Raisin Breads which are a bit stale, do not throw them away. Here comes an alternative to a standard bread pudding. Very tasty and better looking on a plate.
The specialty of this bread pudding is the combination with tiny tomatoes stored in a sweet syrup and a spiceblend you would not expect in a dessert, Ras al Hanout from Morocco.
120 g raisin bread
100 ml warm milk
1 pinch of salt
1/2 tsp Raz el Hanout
40 g tiny tomatoes
40 g sugar syrup
Greek yogurt mixed with
yellow tomato jelly
bring bread with milk and egg and seasoning together and let it rest for 30 min.
Prick some holes into the tiny tomatoes and stick them into the sugar syup and let them sit 30 min.
Bring everything together and use plastic wrap and make a sausage in the middle, close the wrap and pull it thight, wrap it in tin foil and close that thight too.
In a pot bring water to a simmer -slow boil- and place the sausage in and let it simmer for 20 minutes.
Rest for 10 min, unwrap it and slice it and serve it with some sauce and a few fresh tomatoes on a bit of yogurt and jelly.