Bread Pudding
6 servings
50 minutes
Bread pudding is the best thing that can happen to stale bread and pastries. The classic British recipe for pudding with butter has been known for almost three hundred years and has undergone virtually no changes. Making bread pudding is very simple. Grease the bread or pastry with butter, put it in a mold, layer it with cinnamon and raisins, pour everything with a mixture of warm milk, sugar and eggs and put it in the oven for half an hour.
1
Prepare the necessary ingredients.
2
Spread a thin layer of butter on the bread.
- Sandwich (toast) bread: 12 pieces
- Butter: 50 g
3
Cut each piece into two triangles.
4
Fill the oiled form with them.
- Butter: 50 g
5
Sprinkle the bread with raisins and ground cinnamon.
- Raisins: 100 g
- Ground cinnamon: to taste
6
Pour milk and cream into a saucepan, heat it but do not bring to a boil.
- Milk: 400 ml
- Heavy cream 35% fat: 50 ml
7
Slowly whisk the eggs and sugar until the liquid thickens slightly and takes on a creamy hue.
- Chicken egg: 4 pieces
- Sugar: 2 tablespoons
8
Add some ground nutmeg and pour the mixture into a mold with bread and raisins. Let the future pudding sit for a few minutes.
- Nutmeg: to taste
9
Then send it to the oven preheated to 175 degrees for half an hour.
10
Submit.
