Savoyard bread pudding (Farçon de Séez)

Farcement or farçon de Séez is a traditional bread pudding originating from the region of Savoie. It's usually made with a combination of day-old bread, milk, eggs, butter, raisins, dark rum, sugar, saffron, cloves, and cinnamon. The raisins, rum, and water are heated in a saucepan and reserved.

The milk, sugar, cinnamon, cloves, and saffron are heated in another saucepan that's taken off the heat once the mixture boils. Both mixtures are poured over bread pieces, and they're left to soak for about an hour. Once the bread is soaked, beaten eggs are added and everything is well mixed.

The contents from the bowl are cooked in butter over low heat, and once the top becomes solid and the bottom is golden brown, the dessert is inverted onto a platter and enjoyed warm.