Spanish Bread Pudding

I just love this pudding! Real dressed up nursery food for grown-ups.

YOU WILL NEED

Bread Pudding

  • 3 cups (750 ml) fresh full cream milk
  • 1 cup (250 ml) fresh cream
  • 5 T (75 ml) sugar
  • 1 large cinnamon stick
  • 5 cm piece of lemon peel
  • 2 extra large eggs, beaten
  • ¾ French loaf, cut into 2 cm thick slices

Almond Topping

  • ½ cup (50 g) flaked almonds
  • ¼ cup (60 ml) sugar
  • ½ t (2,5 ml) cinnamon
Method

In a heavy bottomed sauce pan, heat the milk and cream together with the sugar, cinnamon stick and lemon peel. Remove from heat just before reaching boiling point, allow to cool, covered, before removing the cinnamon and lemon peel. Beat the eggs and flavoured milk together.

Place the bread in a snug single layer in a buttered ovenproof dish. Pour the milk mixture over. Cover and leave to soak for a few hours or overnight.

Adjust oven rack to the middle position and preheat the oven to 180°C.

Almond Topping

Mix together the flaked almonds, sugar and cinnamon, and sprinkle over the bread pudding.

Bake for 30 minutes until golden and fluffy. Very good served with Orange Ice Cream.

Ina's Tip

It is better to pre-prepare this dessert the day before and allow the bread to absorb as much of the milk as possible while standing overnight, covered, in the fridge.

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