Bread pudding is a traditional dessert made from bread, milk, eggs, sugar, and often flavored with vanilla, cinnamon, nutmeg, or other spices.
Ingredients:
4 portions
1 hard tap bread
1/2 liter liquid milk
melted butter 2 Tablespoon
4 eggs
1 and 1/2 cup Sugar
Vanilla
1 glass of water
juice of a lemon
Bread Pudding
Preparation Steps:
Grate the bread and put it to soak in the milk, then add the melted butter, the eggs and the cup of sugar and a splash of vanilla, stir well with a paddle until the sugar dissolves and obtains a homogeneous mixture.
On the other hand, in the quesillera we put the sugar, then we add the water and add the lemon juice and stir well, let it start to boil without stopping stirring, when the caramel takes color we will have it ready, remove from the heat and spread the caramels on all sides of the mold, we add the previous mixture,
Bake in a bain-marie for an hour or until you can insert a toothpick into the center and it comes out clean.
The oven should be checked every 20 minutes to make sure you have enough water in the large tray.
When the cake is ready, remove from the oven and let it rest for at least 30 minutes. When having the quesillera at room temperature, place it in the fridge for 2 hours to let it cool completely.
Then peel off the edges with a small spatula or a table knife.
Unmold carefully on a plate and serve.
Decorate to taste!
THE BREAD CAKE DOES NOT CARRY FLOUR AND THE BREAD REPLACES THE WHEAT FLOUR