Bread pudding

Category: Dairy and egg dishes
Bread pudding

Ingredients

raisins 1/4 cup (35g)
10 slices of stale white bread 225g
soft butter 43g
sugar 1/2 cup (100g)
milk 2 glasses (480ml)
cream 15-20% 1/2 cup (120ml)
eggs 4pcs (220g)
vanillin
almond extract
salt - a pinch

Cooking method

  • it's not pudding, don't believe it! this is creme brulee, homemade! yes, the smell and taste is creme brulee
  • Steam the raisins in a strainer in a water bath, covered with a lid, for 5 minutes. set aside.
  • lightly butter the bread on one side, cut off the crust, cut each slice into 3-4 pieces to make long sticks.
  • oil a small rectangular shape with a volume of 1.5 liters. place the first layer of breadsticks with the spread side up, leaving small gaps between the pieces. Sugar lightly (sugar from the recipe) and sprinkle with some raisins. lay the next layer of sticks across, also sugar and sprinkle with raisins. each layer alternate the direction of the sticks. in total, 4 layers should turn out (depending on the shape), do not sprinkle the last layer with raisins.
  • bring milk and cream to a boil over low heat until small bubbles appear under the sides of the pan, or a film begins to form on the surface.
  • at this time, in a large bowl, stir the eggs with a fork or whisk (do not beat). while continuing to stir, gradually pour in the hot milk. then gradually add half of the recipe sugar, vanillin and almond extract, and salt.
  • gently pour the milk and egg mixture into the bread pan, do not pour on top, try to get into the gaps between breadsticks, pour along the walls and in the corners. leave for 1 hour, periodically press with a spatula so that the layers of bread absorb the filling better.
  • preheat the oven to 130C.
  • sprinkle the remaining sugar on top of the bread. bake for 1.5-2 hours. check as crème brulee - a thin short knife should come out dry from the center of the dish.
  • the top crust will brown. if sugar does not caramelize enough during baking, place under the grill for a couple of minutes.
  • Serve warm, at room temperature, or cold - it will be magically delicious anyway!

Note

Well, guess the author at first sight? Yes, Maida Hitter is delicious so that you can eat your mind. the consistency is pudding, the taste is caramel. do you think it might not taste good?

do not pay attention to the photo, my shape was correct, it was busy, therefore I did it in a round one .. and it was baked in a round one longer, more than 2 hours. true test - a knife but tasty, could not help but expose. my sister also got a piece for a sample, so at her request I expose the recipe

Qween
Lyudochka, I even felt the aroma of this pudding! It is immediately clear that it is very tasty.

Tell me, are raisins required in your opinion? And then I am very selective about dishes with raisins, I can not stand it if it swells - very unpleasant taste sensations. Once I baked a famous cake, where the dough with raisins and nuts is kept in the cold for 6 hours and then baked. So I couldn't even eat a piece.

Lisss's
Anya, yeah, aroma is our everything!

It’s very good that you asked about raisins. I love raisins - any, and the swollen one is even more than usual, so it was tasty for me and I liked the pieces of sourness in the general vanilla-sweet tender mass

and my sister Helen said that raisins interfere with her in this dessert - for her it sour and breaks the delicate pudding consistency .. this, however, did not prevent her from sentencing the whole portion

in general, this is what I mean - remove the raisins, it will be exactly like crème brlée!
Qween
Quote: Lisss's

remove the raisins, it will be just like creme brulee!

Yeah, I won't put the raisins.
But I love dried apricots, for sure (for me personally) in this souffle will not overpower the taste.
Dr. Lena
I didn't want to go to look, well, I think with only one eye ... Then get closer Another masterpiece! And I have no almond extract!
Lisss's
Lena, I have to buy! without him in our business nowhere!

But seriously - you have to buy, yes! because it gives such a bitterness, almond, it is very good in egg and milk, even if you buy an essence, well, what to do?
Dr. Lena
Little fox, dear, I vaguely imagine what almonds are. And almond extract or essence, in general, not that .... outside of the mind. I'll try to search. Maybe on the forum who knows where to buy almond extract? (except for Ukraine, of course)
Tumanchik
Girls and with black bread really do?

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