Pinca, cheesecake, bread. So many names for sweet bread that is an indispensable part of Easter breakfast. It often happens to us that the cake is not eaten whole. The longer it stands, the more it dries and it is no longer attractive to anyone. English bread pudding is the perfect recipe to take advantage of leftover bread and make a quick and delicious dessert. I liked Jamie Oliver’s recipe, which I adjusted to the amount of bread.
- 400 g of bread
- 60 g butter
- 200 ml of sweet cream
- 100 ml of milk
- 3 eggs
- 50 g of sugar
- 1 teaspoon vanilla extract
- 30 g of chocolate drops
- a few tablespoons of marmalade (I used orange marmalade)
Grease a 26 cm diameter pie tin. Cut the crust off the loaves and line the bottom and sides of the mold. Cut the rest of the cake into cubes. In a small bowl, place the butter, sweet cream and milk and melt over low heat. Beat eggs with sugar. Add the mixture with melted butter and vanilla extract and mix well. Using a spoon, soak the substrate in the mold (use a maximum of 1/3 of the mixture). Add the cube cubes to the rest of the mixture and mix gently until they absorb the mixture. Arrange the bread cubes in a mold and sprinkle with chocolate drops. Add jam if desired. Bake for 25 minutes in an oven preheated to 180 ° C. Leave to stand for 10 minutes, then cut into slices. Serve lukewarm or cold.
This year I baked a gluten-free cake, which dried much faster than gluten-free, so I made English pudding on Easter Monday. I decided to improve the recipe a bit and I already added two more ingredients to the above – one banana and a few tablespoons of Nutella. I removed the crust from the loaves and cut them into cubes.
Coat a diameter 26 pie tin with butter. Arrange the cake cubes on the bottom of the mold and use a spoon to soak 1/3 of the mixture. Add the remaining bread cubes to the rest of the mixture and stir gently to absorb the liquid. Cut the banana into thin slices and arrange in a mold. Place bunches of Nutella between the banana slices. Cover with the remaining bread cubes and sprinkle with chocolate drops. Bake for 25 minutes in an oven preheated to 180 ° C. Leave to stand for 10 minutes, then cut into slices. Serve lukewarm or cold.