Bread Pudding with Caramel Topping
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 115 grams sugar
- 2 tablespoon butter
- 70 grams sugar
- 1 packet vanilla sugar
- 140 g white bread, old (e.. debarked toast bread)
- 50 g butter
- 0.5 liter ½ milk
- 85 g raisins, soaked in water and seedless
- 2 tablespoon flour
- 3 egg yolks
- 2 egg whites
- 4 tablespoon rum, brown
Print Recipe
Pin Recipe Instructions
- Line the springform pan completely with aluminum foil, grease it and set aside.
- In a saucepan, heat 115 g sugar and 2 tablespoons butter for the caramel and let it caramelize. Stir constantly. Be careful, the sugar can burn easily.
- As soon as the sugar is light brown, remove from the heat and pour into the springform pan. Distribute evenly on the floor.
- Cut the bread into small pieces and place in a bowl with the butter.
- Heat the milk until it is just about to boil, then take it off the stove and pour it over the bread in the bowl. Now let the mixture cool down.
- Drain the raisins soaked in water and dust with the flour. Mix well into the bread mixture together with 70g sugar, the vanilla sugar and the egg yolks.
- Beat egg whites until stiff and fold in. Distribute everything evenly on the caramel in the springform pan.
- Bake in the preheated oven at 190 ° C for 1 hour, then turn the temperature down to 150 ° C and cook for another 15 minutes. If the pudding gets too dark, cover with aluminum foil.
- Immediately after taking it out, pierce it several times with a fork and drizzle with 2 tablespoons of rum.
- Then immediately fall out of the mold, carefully remove the aluminum foil and pierce the caramel side that is now on top and drizzle with 2 tablespoons of rum.
- The pudding should sit for a day, then it has its full taste.
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