Vanilla cracker pudding
4 servings
30 minutes
Vanilla bread pudding is a classic British dessert associated with comfort and home warmth. Its roots lie in the tradition of frugally using leftover bread, and over time it has become a beloved treat. The pudding has a delicate texture and rich vanilla flavor complemented by the sweetness of raisins and candied fruits. Butter gives it a velvety quality, while eggs create an airy lightness. Served hot, it pairs perfectly with a cup of tea or a scoop of ice cream. This dessert not only warms on cool evenings but also makes a wonderful ending to family dinners. Its simplicity in preparation makes it accessible even for novice cooks, and the aroma wafting through the kitchen during baking evokes nostalgia and a sense of comfort.
1
Break the vanilla rusks, place them in a pot or bowl, pour hot milk over them, cover, and let sit for 15-20 minutes. Cut the candied fruits into small cubes, sort and rinse the raisins in cold water. Separate the egg yolks from the whites, beat with sugar, and mix with the soaked rusks. Then add the chopped candied fruits, raisins, melted butter, and whipped egg whites, and mix everything well.
- Vanilla crackers: 150 g
- Milk: 2 glasss
- Candied fruit: 50 g
- Raisin: 100 g
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
- Butter: 100 g
2
Place the prepared mixture in a special mold with a hole in the middle, previously greased with a thick layer of butter and sprinkled with breadcrumbs. The mold should be filled only to 3/4 to leave room for the pudding to rise. Place the filled mold in the oven or stove at medium heat for 30-40 minutes.
- Butter: 100 g
- Vanilla crackers: 150 g
3
The pudding is considered ready when it becomes firm, rises, and pulls away from the edges of the mold.
4
Place the ready pudding on a plate and serve hot.