Bread Pudding with Mascarpone Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g bread (s), from the day before
- 250 g low-fat quark
- 100 ml milk
- 80 g suar, (or )
- 2 tablespoon orange peel, grated
- 1 packet vanilla sugar
- 1 egg (s)
For the cast:
- 250 g mascarpone
- 150 g cream quark
- 40 g cornstarch OR:
- 1 packet custard powder, vanilla
- 2 egg (s)
- some nuts, ground for the shape
- some fat, for the shape
Print Recipe
Pin Recipe Instructions
- Cut bread into slices about 2 cm thick and place in a bowl.
- Grease a large baking dish, sprinkle with ground nuts and preheat the oven to 200 ° C.
- Mix the low-fat quark with the milk, sugar, orange peel, vanilla sugar and egg. Turn the bread slices one after the other in the liquid and place them in the pan like a roof tile.
- Add the mascarpone, cream quark, starch and eggs to the remaining liquid and mix well together. Pour the mixture over the bread slices, sprinkle with nuts as desired and bake in the oven for approx. 30 - 40 minutes.
- Tip:
- The mascarpone mass can best be stirred with the hand blender until smooth.
- Note:
- The bread shouldn`t be too dry. Braid leftovers, slices of toast, white bread, etc. are best.
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