Bread
Pudding
Ingredients:
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
Preparation:
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