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 adore, for its speed, simplicity and delicious result. He makes it in a special mold for flan and pudding that we love, the one from Kitchen Craft. Here's the recipe, I hope you enjoy it as much as we did at home!

Many times we have leftover bread at home and we end up throwing it away, either because it has become hard or because we don't really know how to use it. I tell you not to throw it away: with it, with leftover cakes or even with leftover pastries, you can prepare a delicious pudding!

On this occasion I could not resist preparing a Vienna bread pudding (tell it pudding, pudding or pudding, all terms are valid and they are all equally delicious!!) -we had a few loaves at home and we did not have time to give a good account of them when they were brought to us. So with a bit of vanilla, brandy and raisins we have achieved a truly delicious classic dessert.

I know that it 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 mold for pudding/flan 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 in order to have them ready for tomorrow:

Kitchen Craft Non-Stick Pudding and Custard Pan

Ingredients

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

Preparation

1. Preheat the oven to 180ºC.
2. Place the raisins in a saucepan with the brandy, bring to a boil and then remove from the heat; cover and let stand so that the raisins hydrate well.
3. In another saucepan we have the milk together with the sugar and the vanilla pod, it is important to have opened it and removed the seeds with the help of a knife. Heat so that the sugar dissolves and the vanilla infuses. We reserve hot.
4. Crumble the bread and put it in a large bowl , pour over it the milk (without the vanilla pod) and the brandy with which we have hydrated the raisins. Mix well and let hydrate for about 20 minutes.
5. After time I'll give you options: we can crush the mixture together with the eggs -a more dense and uniform pudding will remain- or simply add the beaten eggs and mix well, both options are valid.
6. Once we have incorporated the eggs, add the raisins and mix well. We booked.
7. Cover the bottom and part of the sides of our Kitchen Craft non-stick pudding/flan mold with liquid caramel, pour the mixture and close. We take it to the oven where we will cook it in a bain-marie for 75 minutes.
8. Once the 75 minutes have passed, we remove it from the oven, carefully remove the lid and check with the help of a toothpick that the pudding is well cooked. We let temper.
9. When the pudding is warm, unmold it on the plate that we are going to present it to.
10. Remember that you can enjoy it cold or warm, accompanied with whipped cream, English cream or even with a hot chocolate sauce.

Kitchen Craft Non-Stick Pudding and Custard Pan and Tokyo Design Textured Plates

Do you usually prepare pudding or flan at home? We love it and more after having this fantastic non-stick mold from Kitchen Craft. Do not stop taking advantage of the bread that is hard, biscuits or even pastries to prepare the pudding. oh! And I wanted to tell you that if you mess with the lid when closing it, it is important that you 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