Bread Pudding with Macaroons and Raisins
by Editorial Staff
Bread pudding is traditionally made from slices of bread with various additives. Along with bread, this pudding contains macaroons, raisins and spices. Preparing the pudding in a double boiler.
Ingredients
- White bread, yesterday’s (without crust) – 125 g
- Almond cookies (or macaroons) – 100 g
- Raisins – 100 g
- Butter – for greasing the mold
- Breadcrumbs – for dusting
- Eggs- 5 pcs.
- Sugar – 75 g
- Lemon zest – 0.25 teaspoon
- Ground cinnamon – 0.25 teaspoon
- Milk – 500 g
- Brandy – 100 g
* - For the sauce:
- Milk – 500 g
- Vanilla – 0.5 pod
- Salt – 0.25 teaspoon
- Egg yolks – 4 pcs.
- Sugar – 40 g
Directions
- Grease a 1L pot heat-resistant round dish with butter. Sprinkle with bread crumbs, chicken out the excess.
- Cut the bread into slices, cut off the crust. Soak the raisins in the brandy for 10 minutes. Put slices of bread and cookies in a bowl.
- In a separate bowl, combine eggs, sugar, zest, cinnamon and milk, whisk lightly. Pour a little of this mass into a bowl of bread and cookies, set aside for 2-3 minutes.
- Put bread, cookies and raisins in layers in the prepared form, pouring over each layer with egg mass. The last layer should be bread. Cover the dish with a lid and place in a double boiler for 1.5 hours.
- Meanwhile, prepare the sauce. Pour milk into a saucepan, add vanilla pod and salt, bring to a boil. Reduce heat, cook 15 minutes.
- In a separate bowl, beat the yolks with sugar, add a little hot milk mixture, mix well, and then add this mass to the pan with the remaining milk mixture, cook bread pudding, stirring constantly, until thickened. Remove the pan from the stove, remove the vanilla pod.
- Remove the pudding from the steamer, leave for 5 minutes at room temperature, and then remove the lid, turn the mold and carefully place the bread pudding on a serving dish.
- Cut the pudding into slices and serve on platters with vanilla sauce. You can garnish the bread pudding with more macaroons and/or raisins.
Enjoy your meal!
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