Bread pudding
Bread pudding is a very old recipe. But it has become one of the most traditional in several countries in the world. My grandmother made bread pudding and also my mother. In the nineteenth century it was one of the most popular desserts in England and France.
Obviously the recipe has changed and this one that I present to you today has my interpretation.
Bread pudding arrived in Brazil with the Portuguese royal family in 1808.
Ingredients
- 3 stale sandwiches
- 1/2 cup of milk
- 3 eggs at room temperature
- 6 tablespoons of sifted sugar
- 6 tablespoons of milk powder
- 1 cup of water
- 1/2 cup orange juice
- - CARAMEL -
- 10 spoons of sugar
- 1 glass of hot water
Method
Step 1
- CARAMEL -
Step 2
In a pan put the sugar and water with a wooden spoon and turn over medium heat until the sugar melts, when the caramel is formed cover the whole surface of the shape and keep it aside.
Step 3
- MIXTURE -
Step 4
Cut the sandwiches into slices, dip in the milk and keep it aside.
Step 5
In a blender put the eggs, sugar, milk powder, water, and orange juice.
Step 6
Beat well and add the wet rolls until you get a velvety dough
Step 7
Put the dough in the shape we caramelized and cook in a water bath for 30 minutes or until you see that it is cooked (I teach you a trick put a toothpick in the middle of the pudding if when you take it out and you see that it is dry then it is ready.)
Step 8
Remove from the oven, let it cool down and put it in the fridge for half an hour ..
Step 9
Putting a larger plate on top of the shape should cover it all and in one fell swoop turn the shape with the plate. slowly remove the shape and serve.