Vienna bread pudding

Today Loreto, author of Sabores de Colores , brings us a pudding recipe to make an irresistible dessert that you can easily prepare at home. It is a Vienna bread pudding that I am sure you will love, for its speed, simplicity and delicious result. She makes it in a special flan and pudding mold that we love, the one from Kitchen Craft. Go for the recipe, I hope you enjoy it as much as we have made it at home!

We often have leftover bread at home and we end up throwing it away, either because it has gone stale or because we don't know how to use it. I'm telling you not to throw it away: you can make a delicious pudding with it, with leftover cakes or even with leftover pastries!

This time I couldn't resist making a Vienna bread pudding (you can call it pudding, pudding or pudding, all terms are valid and they're all equally delicious!!) - we had a few loaves at home and we didn't have time to really eat them when they arrived. So with a little vanilla, brandy and raisins we've got a really delicious classic dessert.

I know that this is one of those desserts that is surely prepared in every house: I remember it from my grandmother, she always prepared it for family meals, without complications and in the microwave. As you can see, I am very traditional and with my non-stick pudding/flan mould from Kitchen Craft I have prepared it in the oven in a bain-marie. If you want, you can also prepare it in a pressure cooker, thus saving more time and energy.

Write down all the ingredients so you have them ready for tomorrow:

Kitchen Craft Non-Stick Pudding and Flan Mould

Ingredients

• 250g Vienna bread
• 500ml whole milk
• 4 eggs
• 125gr sugar
• 25gr raisins
• 80gr brandy
• 1 vanilla pod
• Liquid caramel

Preparation

1. Preheat the oven to 180ºC.
2. Place the raisins and brandy in a saucepan , bring to the boil and then remove from the heat; cover and let sit so the raisins hydrate well.
3. In another saucepan, place the milk together with the sugar and the vanilla pod. It is important to open the pod and remove the seeds with the help of a knife. Heat it so that the sugar dissolves and the vanilla infuses. Keep it warm.
4. Crumble the bread and put it in a large bowl . Pour the milk (without the vanilla pod) and the brandy used to soak the raisins over it. Mix well and let soak for about 20 minutes.
5. After some time, I give you options: you can blend the mixture together with the eggs - it will make a denser and more uniform pudding - or simply add the beaten eggs and mix well, both options are valid.
6. Once we have incorporated the eggs, we add the raisins and mix well. Set aside.
7. We cover the bottom and part of the sides of our Kitchen Craft non-stick pudding/flan mould with liquid caramel, pour the mixture in and close. We put it in the oven where we will cook it in a bain-marie for 75 minutes.
8. Once 75 minutes have passed, remove the pudding from the oven, carefully remove the lid and use a toothpick to check that it is cooked through. Allow to cool.
9. When the pudding is lukewarm, we unmold it onto the plate on which we are going to present it.
10. Remember that you can enjoy it cold or warm, accompanied with whipped cream, custard or even with a hot chocolate sauce.

Kitchen Craft Non-Stick Pudding and Flan Mold and Tokyo Design Textured Plates

Do you usually make pudding or flan at home? We love it, and even more so after having this fantastic non-stick mould from Kitchen Craft. Don't forget to use up the bread that gets stale, cakes or even pastries to make puddings. Oh! And I wanted to tell you that if you get confused with the lid when closing it, it is important to match the arrow on the base with the non-perforated circle on the lid and first square the other side by tilting the lid slightly - you can see it in the photo.

Loreto