Bread Pudding
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To share even with one's enemies!
This is a marvelous thing that can be cooked with simple and cheap ingredients: caramelized, vanilla flavored pudding.
One of the secrets is using a sweeter bread or cozonac (the poppy bread sticks I used are perfects - cheap and available anytime). The second secret is sprinkling the bottom of the pan with sugar to forma caramel beneath, so that when flipped, the pudding will look, nice, glossy and caramelized. I made it simple, just with vanilla, since I served it with a vanilla and ground poppy seeds sauce. You can use other flavors and add them between the slices of bread or infuse them in milk (details to be found in the recipe). The sauce can be matched to the flavors you use: caramel sauce, rum sauce, chocolate sauce, or fruit sauce.
Ingredients
2 poppy bread sticks (about 160 g; 1-2 days old)
550 ml milk
2 eggs
150 g sugar (may be brown sugar)
2 sachets of vanilla sugar (bourbon)
50 g butter (at room temperature so it's easily spreadable)
Servings: 6
How to prepare bread pudding
- Cut a piece o butter and grease a 25(L) x 10(l) x 7 (h) cm pound cake tray. You can use other heat resistant dishes; the important thing is that they accommodate the piece of bread, while being slightly taller to allow the pudding to rise. Then sprinkle the tray with 50 g of sugar and 1 sachet of vanilla sugar.
- Cut the bread sticks into slices. Spread the remaining butter on the slices. Stack 3-4 slices and then cut them into cubes. Repeat with the remaining slices.
- Place the cubes into the pound cake tray.
* if you want, you can add soaked raisins, apple or banana cubes, or chocolate flakes. - Beat the milk with the remaining sugar (100 g) and 1 sachet of vanilla sugar, until it melts. Add the eggs and continue beating until homogenized.
- Pour the milk over the bread in the tray, being careful to pour all over. Using the back of a spoon, level the bread cubes and gently press them to sit better in the milk. At this time, the milk will almost cover the bread.
* before using it, you can infuse the milk with various flavors: orange/lemon zest, coffee, tea - Bake it at 170C for 1 hour. The pudding will rise inside the oven, but it will slightly deflate once removed; it's ok like this. Allow the pudding to cool in the tray for at least 3-4 hours, and then you can flip it onto a plate.
Tray brushed with butter and sprinkled with sugar
Sliced bread sticks
Butter spread on the slices
Cut the stacked slices into cubes
Bread cubes in the tray (as you can see, my tray is almost at the limit)
Pour the milk and level the bread with the back of the spoon
Baked pudding
Flipped pudding
