Sharing the traditional bread pudding recipe is a delight, but it’s possible to make it even more indulgent by adding ingredients like sweet potato paste, quince paste, walnuts, raisins, or almonds. Today, we bring you a sweet variation from Recetas Cocina Urbana, perfect to serve at snack time. This recipe is very simple to prepare, and the pudding can be served cold or warm, either with just the caramel glaze or decorated with a touch...
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Heat the milk with the cinnamon stick and sugar until it boils. Remove from heat and set aside.
Cut the bread into small pieces, place them in a bowl, and mix with the ground almonds.
Remove the cinnamon stick from the hot milk and pour the milk over the bread mixture. Let it sit for five minutes to soak thoroughly.
In a separate bowl, beat the eggs with the plain yogurt and butter. Once combined, add this mixture to the milk-soaked bread.
Mix all the ingredients together and pour the mixture into a mold previously coated with caramel.
Cook the pudding in a water bath (bain-marie) in a preheated oven at 160°C (320°F) for 35 minutes.
Once cooked, remove the pudding from the oven and the water bath. Allow it to cool to room temperature before unmolding.
For extra flavor, sprinkle the pudding with a mixture of ground cinnamon and powdered sugar before serving.
Ensure the bread is thoroughly soaked in the milk mixture for a smooth texture.
Use a caramel glaze to coat the mold for added sweetness and presentation.
Serve the pudding warm or cold depending on your preference.
Can I use stale bread for this recipe?
Yes, stale bread works perfectly for this recipe as it absorbs the milk mixture well.
Can I substitute almonds with other nuts?
Yes, you can use walnuts, pecans, or hazelnuts as substitutes for almonds.
What is the best way to make caramel glaze?
You can make caramel glaze by heating sugar in a pan until it melts and turns golden brown. Pour it into the mold before adding the pudding mixture.
Can I skip the water bath method?
The water bath ensures even cooking and prevents the pudding from drying out. It's recommended not to skip it.
How long can I store the pudding?
You can store the pudding in the refrigerator for up to 3 days. Serve cold or reheat before serving.
