Cinnamon Bread Pudding
2 servings
120 minutes
Cinnamon bread pudding is a cozy treat from British cuisine that originated as a way to use leftover bread. Today, it is an exquisite dish with a rich aroma of cinnamon and vanilla, soaked in a delicate milk mixture. Rye bread adds a slight tanginess, while nuts provide texture and a pleasant crunch. Baked to a golden crust, it becomes soft inside and appetizingly browned outside. Served hot with a drizzle of maple syrup that complements its natural sweetness, this dessert is perfect for breakfast or a cozy family dinner, evoking warm memories and a sense of comfort.
1
Cut half a loaf of yesterday's bread into cubes. (It's better to use rye, whole grain, or bran, but not white - it's unhealthy). Chop the nuts finely.
- Stale rye bread: 200 g
- Pecan: 50 g
2
In a large bowl, whisk the eggs with milk. Add vanilla extract and cinnamon, then mix until the mixture is smooth.
- Chicken egg: 4 pieces
- Skimmed milk: 1.5 glass
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 1 teaspoon
3
Add bread and nuts to the mixture. Mix it.
- Stale rye bread: 200 g
- Pecan: 50 g
4
Grease a 20 * 20 cm mold with butter. Pour the egg-bread mixture into it, cover everything with foil, and place it in the refrigerator for at least an hour, preferably overnight.
- Vegetable oil: to taste
5
Preheat the oven to 350 degrees. Without removing the foil, place the pudding dish in the oven and set the timer for 30 minutes. Then remove the foil and leave the pudding in the oven for another 10 minutes until it is golden brown.
6
Serve hot with maple syrup.
- Maple syrup: to taste
