Discover the magic of simplicity with our irresistibly easy Bread Pudding! This classic transforms pieces of stale bread into a heavenly dessert, dipped in a golden, sugary syrup that is pure delight. Then, with just a few simple steps, you'll be enjoying a soft and comforting pudding that evokes childhood memories. Get ready to conquer palates and create unforgettable moments with this delicate-textured, divine-tasting treat. Bread Pudding has never been easier or more incredible!
INGREDIENTS
For the Pudding:
- 4 cups stale bread (about 4 French rolls)
- 2 cups of milk
- 1 cup of sugar
- 3 eggs
- 1 teaspoon vanilla extract
- A pinch of salt
For the syrup:
- 1 cup of sugar
- 1/2 cup water
The preparation method for this recipe is very simple and I'm sure that if you follow it step by step you will be able to make your recipe, it will be wonderful.
PREPARATION METHOD
- First, put the sugar and water in a saucepan. Turn the heat up to medium and stir until the sugar has completely dissolved. Let the syrup boil for a few minutes, without stirring, until it reaches a golden color. Be careful not to burn it. Once the syrup is golden, turn off the heat and pour it into the bottom of a pudding dish. Spread the syrup evenly over the entire bottom.
- Then preheat the oven to 180°C.
- Then cut the stale bread into small pieces. You can remove the crust if you prefer, but it's not necessary.
- Then, in a large bowl, mix together the sugar, eggs, vanilla extract and a pinch of salt.
- Then add the milk to the egg and sugar mixture. Stir well until all the ingredients are completely incorporated.
- So, place the pieces of bread in the liquid mixture and let them absorb for a few minutes. Use a spoon to press down on the bread to help it absorb.
- Then pour the bread mixture over the syrup in the pudding mold. Make sure you spread the bread evenly.
- Place the pudding pan in a larger baking dish and add hot water to the pan until it reaches half the height of the pudding pan. This will help cook the pudding evenly. Bake in the preheated oven for about 45-50 minutes, or until the pudding is firm and golden on top.
- Remove the pudding from the oven and leave to cool at room temperature. Then refrigerate for at least 2 hours or overnight to firm up even more.
- Finally, to unmold, run a knife around the edges of the pudding and turn it over onto a serving plate. The caramelized syrup will drip over the top, creating a nice contrast. Serve your Bread Pudding cold and enjoy!
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