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Heather W.
Bread pudding with vanilla cream
Pudding of bread with pumpkin seeds and vanilla cream
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Ingredients
Directions
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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.
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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.
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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.
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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.
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Beat the rest of whipped cream and mix with custard. Remove puddons from molds, put on plates, serve with vanilla cream.
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Nutrition
815Calories
Sodium0% DV2.430mg
Fat74% DV48g
Protein36% DV18g
Carbs25% DV76g
Fiber60% DV15g
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