Bread Pudding Recipes

Bread pudding prolonged source back to Europe as a way to hurt the ordinary people to use stale bread without the necessity of making use of other substances which are also different. This is a clear distinction in this time when bread pudding is thought of as a rather rich desserts, filled with cream, butter and eggs and topped with rich sauces.

 Bread pudding

Ingredients:

Pudding
Stale bread, 600 gr.
Milk, 1 litre
Raisins, 100 gr.
Orange liqueur, to taste.
Orange zest, 1
Eggs, 6
Sugar, 1 cup
Vanillin, 1 sachet
Walnuts, 100 gr.
Caramel
Sugar, 1 cup
Acua, 2 tablespoons

Preparation

Pudding
Crumble the bread and soak it with milk.
Wash the raisins and allow to soak with orange liqueur.
Separately, beat the eggs with sugar, vanilla and nuts.
Add the bread with milk and mix until the ingredients are well incorporated.
Finally, add the raisins with the orange zest and liqueur.

Caramel
Take the mold, incorporate the sugar with water, put on a stove on low heat and leave until it forms a light caramel.
Turn the mold in order to attack the caramel on the side.
Allow to cool.
Pour into the mold the previous preparation and cooking in a Bain-Marie in moderate oven for about 1 hour.

Remove the pudding mold and Sprinkle chopped walnuts and raisins.
It is eaten cold (accompanied with whipped cream, as desired).