Bread pudding made from fruit and stale bread
6 servings
60 minutes
Fruit and stale bread pudding is a delightful dessert with a rich history that originated as a way to avoid wasting bread. It holds a special place in European cuisine due to its rich flavor and tender texture. Soaked in an egg-milk mixture, the bread becomes soft, while added fruits or dried fruits provide sweetness and exquisite aroma. Vanilla and cinnamon enhance the flavor, creating a cozy and warm feeling. This dessert is perfect for both morning breakfast and as a conclusion to a festive dinner. It can be served with cream, berries, or a scoop of vanilla ice cream. Its simplicity in preparation makes it accessible to everyone, while the variety of ingredients allows for flavor experimentation, turning it into true culinary art.
1
Mix milk, eggs, sugar, vanillin, and optionally cinnamon.
- Milk: 300 ml
- Chicken egg: 2 pieces
- Sugar: 50 g
- Vanillin: 1 g
- Cinnamon: to taste
- Chicken egg: 2 pieces
2
Place pieces of sliced bread tightly at the bottom of the mold, pour part of the egg-milk mixture over it, then layer another set of bread pieces on top.
- Stale loaf: 200 g
- Milk: 300 ml
3
After that, add the chopped fruits (or raisins with dried fruits)
- Fruits: to taste
4
Finally, cover everything again with the egg mixture
- Milk: 300 ml
5
Let the bread soak for a few minutes and place it in a preheated oven at 180 degrees for about 40-50 minutes. It is best to bake in a water bath by placing the pudding mold in a larger mold and filling the latter with water.