Bread Pudding
Stale bread soaked in scalded milk until it falls apart, then enriched with eggs and butter and baked slowly. Use the soft crumb rather than the crusts and the texture stays silky.
Ingredients
- stale breadcrumbs — 120 g
- milk — 1 l
- sugar — 70 g
- butter, melted — 60 g
- eggs — 2 pcs
- salt — 0.5 tsp
- vanilla extract — 1 tsp
Instructions
- Grate the soft crumb of the bread, leaving the outside crusts aside.
- Heat the milk until it steams, pour it over the crumbs and leave until completely cool.
- Heat the oven to 160°C (325°F) and butter a pudding dish.
- Beat the eggs lightly and stir them into the soaked bread with the sugar, melted butter, salt and vanilla.
- Pour into the dish and bake for about an hour, until set with a gentle wobble at the centre.
- Serve warm, with cream or a spoonful of vanilla sauce.