Bread pudding
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.
40 min
Ingredients
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Milk400 ml
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Lime1 pcs
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Stale pastry300 g
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Sugar50 g
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Water50 ml
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Sugar150 g
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Egg5 pcs
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Sugar5 tbsp
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Vanilla1 tsp
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Double cream400 g
Steps
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1. Melt sugar in a frying pan and pour it into the form, where you are going to bake the pudding.
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2. Cut the stale pastry into the cubes with the sides of 2-3 cm.
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3. Prepare the sauce: mix sugar with the vanilla seeds.
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4. Whip the egg yolks with sugar using a whisk until light mass.
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5. Pour cream and milk into the egg mixture. Stir until smooth.
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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.
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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.
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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.
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9. To make a glaze mix water, sugar and zest in a small saucepan and heat it until sugar melts.
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