It is a fairly simple dessert, that is perfect to be made of the stale pastries - brioche, sweet yeast bread, cakes. They can easily be given a second life, turning them into a tender, sweet and fragrant pudding. Of course, there is a great amount of variations of prepairing this bread pudding: somebody uses cinnamon and nutmeg, somebody adds raisins, etc., etc. In this version, which is taught in culinary schools, we will get a delightfully moist crumb, the bottom soaked in caramel with a tremendous fresh hint of lime, so well balancing the sweet taste of the dessert.
1.Melt sugar in a frying pan and pour it into the form, where you are going to bake the pudding.
2. Cut the stale pastry into the cubes with the sides of 2-3 cm.
3. Prepare the sauce: mix sugar with the vanilla seeds.
4. Whip the egg yolks with sugar using a whisk until light mass.
5. Pour cream and milk into the egg mixture. Stir until smooth.
6. Lay the pieces of bread into the baking tin tightly, filling the 3/4 of the tins height. Pour it with the creamy egg mixture, it should almost completely cover the bread.
7. Put two layers of paper towels on the bottom of a deep baking pan, put the form with the pudding inside and pour water into the pan to the mid-height of the form.
8. Bake in a preheated up to 160 degrees oven until the filling binds and ceases to be liquid. Grease the top of the cooled pudding with lime glaze using a brush.
10. To make a glaze mix water, sugar and zest in a small saucepan and heat it until sugar melts.