Caramel Bread Pudding
Directions
- 1Chop 6 slices of bread into cubes and put them in a bowl.
- 2Chop 6 slices of bread into cubes and put them in a bowl.
- 3Chop 6 slices of bread into cubes and put them in a bowl.
- 4Add 3 eggs, 50 grams of sugar, and 200 ml of hot milk to the bread cubes; let it rest for 5 minutes until the bread is soaked well.
- 5Add 3 eggs, 50 grams of sugar, and 200 ml of hot milk to the bread cubes; let it rest for 5 minutes until the bread is soaked well.
- 6Add 3 eggs, 50 grams of sugar, and 200 ml of hot milk to the bread cubes; let it rest for 5 minutes until the bread is soaked well.
- 7Grind the mixture in a mixer and set aside.
- 8Grind the mixture in a mixer and set aside.
- 9Grind the mixture in a mixer and set aside.
- 10In a pan, melt 50 grams of sugar with 1 tablespoon of water over low heat until caramelized.
- 11In a pan, melt 50 grams of sugar with 1 tablespoon of water over low heat until caramelized.
- 12In a pan, melt 50 grams of sugar with 1 tablespoon of water over low heat until caramelized.
- 13Spread the caramel evenly in a cake tin and let it rest for 5 minutes.
- 14Spread the caramel evenly in a cake tin and let it rest for 5 minutes.
- 15Spread the caramel evenly in a cake tin and let it rest for 5 minutes.
- 16Pour the bread mixture through a sieve into the cake tin.
- 17Pour the bread mixture through a sieve into the cake tin.
- 18Pour the bread mixture through a sieve into the cake tin.
- 19Place the cake tin in a larger pan with some water on the stove over low heat.
- 20Place the cake tin in a larger pan with some water on the stove over low heat.
- 21Place the cake tin in a larger pan with some water on the stove over low heat.
- 22Cover and cook for about 45 minutes.
- 23Cover and cook for about 45 minutes.
- 24Cover and cook for about 45 minutes.
- 25Remove from heat, let cool at room temperature, and refrigerate for 2 hours.
- 26Remove from heat, let cool at room temperature, and refrigerate for 2 hours.
- 27Remove from heat, let cool at room temperature, and refrigerate for 2 hours.
- 28Remove the pudding from the cake tin.
- 29Remove the pudding from the cake tin.
- 30Remove the pudding from the cake tin.
Ingredients
- 50 grams sugar
- 50 grams sugar
- 50 grams sugar
- 1 tbsp water
- 1 tbsp water
- 1 tbsp water
- 6 slices bread
- 6 slices bread
- 6 slices bread
- 250 ml milk
- 250 ml milk
- 250 ml milk
- 3 eggs
- 3 eggs
- 3 eggs
- 50 grams sugar
- 50 grams sugar
- 50 grams sugar
Equipment
knifebowlmixerfrying pancake tinsievespatula