Bread Pudding
8 servings
60 minutes
Bread pudding is a refined dessert of European cuisine, originating from times when thrift was key to culinary discoveries. It was originally made to use leftover bread, turning it into a tender treat. The pudding has a soft, velvety texture with a rich creamy aroma and sweet vanilla notes. In this version, the addition of apples and raisins gives a light fruity tang and juiciness, making it an ideal accompaniment to tea or coffee. This dessert is versatile: it can be served warm with a scoop of vanilla ice cream or chilled with whipped cream. Bread pudding embodies comfort and traditions captured in every bite, filling the home with the aromas of childhood and warmth.
1
Prepare the products.
2
Crack the eggs into a bowl.
- Chicken egg: 4 pieces
3
Add 100 grams of sugar to the eggs.
- Sugar: 150 g
4
Mix eggs with sugar and add vanillin.
- Vanillin: pinch
5
Add warm milk to the egg mixture.
- Milk: 500 ml
6
Add melted butter to the egg and milk mixture.
- Butter: 150 g
7
Chop the apples finely.
- Apple: 2 pieces
8
Stew apples with raisins and 50 g of sugar in a pan until half cooked.
- Apple: 2 pieces
- Seedless raisins: 100 g
- Sugar: 150 g
9
Break the baguette with your hands.
- Sliced white loaf: 1 piece
10
Then break it into even smaller pieces and place them in a baking dish.
11
Add the raisin-apple mixture to the loaf.
- Apple: 2 pieces
- Seedless raisins: 100 g
12
Distribute evenly across the entire surface.
13
Pour the obtained pie with the milk-egg mixture.
- Milk: 500 ml
- Chicken egg: 4 pieces
- Butter: 150 g
- Vanillin: pinch
14
Pay attention to the uniformity of the filling.
15
Cover the future pudding with plastic wrap and let it soak for a while.
16
Bake for 45 minutes at 180 degrees.
17
Serve in portions (with a spoon) at the table.
