Filter
Reset
Sort ByRelevance
Heather W.
Bread pudding with vanilla cream
Pudding of bread with pumpkin seeds and vanilla cream
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat oven to 180 ° C. Cut 12 rounds of bread along the edge of the pudding mold (remainder is not used). Spread on one side with butter, molds grease. Stack 3 bread rolls with buttered side up in each cup.
-
Halve vanilla bean, scrape out marrow. Slowly bring to the boil half of cream, milk, vanilla pod and marrow. Take pan of fire, remove vanilla pod.
-
Break eggs above bowl and whisk with sugar. Beat warm cream for a dash of eggs. Pour mixture into molds and sprinkle lightly with nutmeg. Put molds in baking dish and leave to rest for 5 minutes.
-
Bring water to boil and pour in oven dish to halfway side molds. Carefully place in oven and au bain-marie, bake for approx. 30 minutes until the top feels firm.
-
Beat the rest of whipped cream and mix with custard. Remove puddons from molds, put on plates, serve with vanilla cream.
Blogs that might be interesting
-
145 minDessertfilo puff pastry, bananas, cinnamon ice cream, sunflower oil, liquid honey, cinnamon,crunchy banana toffees
-
20 minDessertegg, sugar, vanilla sugar, milk, self-raising flour, butter, peanut oil,make waffles yourself
-
10 minDessertsorbet ice cassis, crème de cassis, sparkling white wine,kir royal sorbet
-
25 minDessertwhite hazelnuts, gelatin, milk, powdered sugar, whipped cream, light brown caster sugar, butter, oranges,hazelnuts-panna cotta with orange and caramel sauce
Nutrition
815Calories
Sodium0% DV2.430mg
Fat74% DV48g
Protein36% DV18g
Carbs25% DV76g
Fiber60% DV15g
Loved it