Caramel bread pudding
Instructions
In a large bowl soak the bread with warm milk, which are previously dissolved sugar and vanillin.
When the bread is well softened, vigorously work the mixture until it is smooth; Add the eggs, baking powder and raisins soaked in rum and water, drained and lightly floured.
In a casserole that the mixture does not exceed 2/3 capacity, add 4 tablespoons sugar and Blanch them in medium flame, turning, until they are caramelized, then introduce the mixture without stirring so that the caramel is not removed from the bottom.
Place the saucepan in a larger diameter, in which boils the water.
Cover with a bowl or a pan of the same diameter of the saucepan larger, resulting in a kind of oven.
Bake 45 minutes, check that the water in the saucepan underneath is not dry (possibly add again).
When cooked, allow to cool, then tip onto a plate.
Garnish with dollops of whipped cream.
Ingredients and dosing for 4 persons
- 500 g of stale bread
- 50 cl of milk
- 1/2 packet of pure vanillin
- 2 whole eggs
- 1 teaspoon of yeast
- 1/2 cup of sugar
- 50 g of sultanas
- Water
- Rum
- To caramelize:
- Sugar
- For garnishing:
- Whipped