Bread and raisins soaking in warm custard before wrapping.
Why Magic Paper?
Carta Fata® creates a gentle micro-steam environment. The pudding cooks evenly, stays incredibly moist, and unmolds cleanly for refined plating—ideal for banquets or à la carte service.
Tip: Overfill slightly so the log is taut; the film holds shape as it bakes, concentrating flavor.
Recipe
Yield:
6 portions (≈4 oz / 115 g each)
Base formula is for 6 portions. Toggle US/Metric; scaling applies automatically.
Ingredients
- 8 oz Tuscan bread, diced
- 3 large eggs
- 1 cup organic granulated sugar
- 1 cup all-purpose flour, sifted
- 4 oz raisins
- 2 cups whole milk
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup dark chocolate, melted
- 2 oz hot cream (for ganache)
- 1 sheet Carta Fata® (≈16 × 6 in)
Preparation
- Combine diced bread and raisins in a bowl.
- Whisk eggs and sugar; sift in flour until smooth.
- Bring milk to a boil; temper into egg mixture, then return to low heat and stir until lightly thickened.
- Pour custard over bread and raisins; rest 5–10 min.
- Spoon onto Carta Fata®, roll into a log, and tie ends.
- Bake on a tray at 350°F / 175°C for 25 min. Rest 15 min.
- Slice and serve with warm dark-chocolate ganache.
Chef Suggestions & Variations
- Orange & Vin Santo: Add orange zest and a splash of Vin Santo to the custard; sprinkle biscotti crumbs to finish.
- Praline Crunch: Fold in toasted hazelnuts or almonds just before wrapping.
- Service: Chill the baked log, slice cleanly, and rewarm portions briefly before napping with ganache.
Nutrition (per portion, approx.)
Calories: 320 · Carbs: 45 g · Protein: 6 g · Fat: 13 g · Sugar: 25 g