Bread Pudding is an Old Fashioned English Dessert That First Time cooked back in the 13th century. It was made from browned bread, dipped in water with a little sugar and spices, for which the people entrenched the name “pudding” poor man. “This is an excellent recipe that allows you to, get rid of the stale remnants of bread. Now put in the pudding and buns with croissants, and the mixture became much richer in ingredients. So now this dessert definitely can not be called poor, but it can definitely be called practical. друзьями: 
Time: 1 hour. 50 minutes Difficulty: easy Servings: 18 – 20 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Bread pudding
- 6 dried croissants, cut into pieces of 2.5 cm.
- 1 dried cinnabon bun with raisins, cut into cubes 2.5 cm
- 2 tbsp. l (30 gr.) Butter
- 1 tbsp. semisweet chocolate drops (chocolate chips)
- 6 tbsp. milk
- 1.5 tbsp. chocolate syrup
- 3 tbsp. l cane sugar
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
- 6 eggs
- Nutmeg shavings (5-6 times hold on a special grater)
Topping
- 6 tbsp. l (90 gr.) Butter, cool and cut into small cubes
- 2 tbsp. l flour
- 1 tbsp. chop pecans
- 0.5 tbsp. cane sugar
- 1 tsp sea salt
- 0.5 tsp ground cinnamon
- Cognac whipped cream, for serving
Cognac Whipped Cream
- 1 tbsp. butter cream 33%
- 1 tbsp. l cognac
- 1 tbsp. l Sahara
Recipes with similar ingredients: croissants, bun, semisweet chocolate, chocolate chips (granules), milk, eggs, chocolate syrup, brown sugar, pecans, sea salt cereal, nutmeg, cinnamon, cognac
Recipe preparation:
- Preheat the oven to 170 ° C. Walls and bottom of baking dish grease with butter.
- Bread pudding: put croissants in a large cup, bun and chocolate drops. Mix gently and transfer to prepared baking dish making sure that all chocolate the drops were not at the bottom.
- In a large bowl, whisk together milk, chocolate syrup, cane sugar, cinnamon, salt, nutmeg and eggs. Pour out the resulting chocolate pudding on bread and push on the bread, for in order to soak it with cream. Leave on for 10 minutes. Then again push it a little to the bottom.
- Topping: in a medium-sized cup, mix the pieces butter in flour so that they are coated with flour from all parties. Then, add pecans, cane sugar, salt and cinnamon. Mix by hand, so that the oil is combined with all ingredients. Sprinkle evenly over the contents of the mold.
- Bake for 45-50 minutes, until the edges get golden brown, and the center will spring when pressed. Allow to cool, leaving for about 30 minutes, then cut into beautiful squares or leave it as it is. Serve with Serving cognac whipped cream. Can also be eaten cold. Caramel cream bread pudding. Cognac whipped cream: in a large cup, whip the cream until creamy soft peaks. Pour in cognac, add sugar and continue to whisk, until hard peaks form. Chill and serve. cold.
