~Bread Pudding~

Oh, this is wonderful~! We made yesterday some Bread Pudding and it was sooo delicious~~! It’s one of our favorites desserts, and it’s perfect to eat it with a warm cup of sweet tea or hot chocolate in the afternoon~!

Bread pudding is a bread-based dessert popular in many countries’ cuisines, including and not limited to Argentina, Colombia, Belgium, Canada, Cuba,France, Germany, Ireland, Malta, Mexico, the Netherlands, Slovakia, the Philippines, Puerto Rico, India and the United Kingdom, as well as the United States.

There is a fixed recipe it is made using stale (usually left-over) bread, and some combination of ingredients milk, egg, must have suet, sugar or syrup,dried fruit, and spices such as cinnamon, nutmeg, mace or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

It may be served with a sweet sauce of some sort, such as whiskey sauce,rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten warm in squares or slices.

The Argentinean bread pudding differs from the American version mostly in terms of texture. The Argentine version has a moist, creamy and smoother texture, rather than large chunks bread since the bread cubes are completely broken down before mixing it with the eggs and it will usually have a caramel topping just like flan.

Ingredients:

• for caramel coating:½ cup of sugar
  3 tbsp water
• for the pudding: 12 slices of stale white bread – crust removed and cut into small cubes (about 3 tightly packed cups)
• 4 cups milk
• 3 tbsp sugar
• 3 eggs
• 1 ½ tsp pure vanilla essence

Preparation:

1. To make the caramel, in a small saucepan, combined sugar. Cook the sugar until caramelizes. Pour it into an 8” round pan or any type of mold of your choice. Swirl the caramel around to coat the bottom of the mold. Set the mold aside to cool and allow the caramel to harden.
   2. Pre-heat the oven to 350 degree F. Place the cubed bread in a large mixing bowl. Pour in the milk and make sure the bread is completely soaked in milk for 15 min. Put the soaked bread in a blender and give it a few buzz until smooth.
   3. In a separate bowl, beat eggs lightly with sugar and a pinch of salt, then combined it into the bread mixture. Stir well. Pour the mixture into the caramel coated baking pan or mold.
   4. Bake in a bain marie (water bath), covered with aluminum foil for one hour 15 min or pudding is cooked thoroughly by inserting a knife in the middle and it comes out clean. The pudding should be springy to touch.
   5. Remove from oven and let it cool completely. Once the pudding is completely cooled, run a knife around the edge of the pan to loosen. Unmold the bread pudding onto a serving plate.
   6. Cut and serve with dulce de leche or any caramel sauce of your choice.

 

 

Thank you, mykitchensnippets.com~!