Wednesday, December 19, 2012

Bread Pudding

Bread Pudding

Bread Pudding


1½ pounds leftover bread

4 cups milk

1 cup Raisins

Orange liqueur

Zest of 1 orange

6 Eggs

1 cup sugar

Vanilla extract

For the caramel:

1 cup sugar

Some water

Few drops of lemon


Preheat oven to 300°F.

Bark bread and soak in milk.

Place in a bowl raisins along with liqueur and orange zest, leave to rehydrate.

Separately, beat eggs with sugar and vanilla essence.

Incorporate breadcrumbs with milk and mix well to combine.

Add the raisins previously hydrated in orange liqueur and orange zest.

Prepare the mold with the caramel, placing on a round pie pan one cup sugar, moisten lightly 
with water and make a light caramel.

Spread all over the pan and let cool.

When completely cool pour mixture into the pie pan.

Place the pie pan in oven, cooking in double boiler.

Cook until a skewer inserted comes out clean in the center.

Cool at least 2 hours before unmold.

Unmold and place on refrigerator.

Serve cool.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...