Bread pudding is made using bread leftovers, mainly french or viennese types. It can be also made using english bread or even corn flakes.
INGREDIENTS
- 1 loaf of dry bread (around 9 oz)
- 5 cups of whole milk (1 liter)
- 2 eggs
- 1 cinnamon stick
- 1 lemon peel
First we bring to boil the milk with the cinnamon stick and the lemon peel (without the white part). When the milk boils remove both the peel and the cinnamon.
Add immediately the bread in slices and stir with the rods to break it and also soak it well. The result will look similar to puree.
Add the sugar and disolve it in the dough.
Incorporaten the beaten eggs and mix well.
Pour the dough in a buttered mold and preheat oven to 190 C (375 F). Introduce the mold exactly 30 minutes.
The pudding will rise at first and once out of the oven it will go down, it's completely normal because it has no yeast.
Let it cool and unmold. Cut in portions and serve with sprikled cinnamon or whipped cream.
