Bread pudding in the blender: practical and irresistible

Find out how to make a practical and irresistible bread pudding in the blender, with a nostalgic flavor and a perfect creamy consistency

Bread pudding with a nostalgic taste of childhood, easy to make in the blender and perfect for remembering unforgettable moments

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:25 + refrigerator time (at least 4 hours)

Interval: 00:45

TOOLS

1 frying pan(es), 1 kettle, 1 frying pan with a hole in the centre, 1 fine sieve, 1 baking tray(s)

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Caramel sauce ingredients:

– 1 cup(s) of sugar

– 1/2 cup(s) of water

Ingredients for bread pudding:

– 3 units of French bread (each unit weighs approximately 50 g)
^THE

– 4 units of eggs

– 600 ml of milk

– 1 cup(s) of sugar

– 4 tablespoons of port wine (optional)

Ingredients for the Bain Marie:

– boiling water to taste – just enough to reach 1/3 of the height of the mould

– vinegar to taste for the bain-marie, to avoid stains on the tray

PREPARATION:

1. For the entire recipe (4 portions) use a 20cm diameter baking tray.
2. Port wine adds refinement to the recipe, however its use is optional.
3. Separate the ingredients and utensils for the recipe.

PREPARATION:

Caramel sauce:

1. In a pan, add the sugar and place over medium heat.
2. When it starts to melt, stir until you obtain a smooth consistency, with a golden caramel color and no lumps.
3. Carefully add the water little by little to avoid splashing or burning and continue stirring until you reach a slightly thick syrup consistency.
4. Transfer the syrup into a mold with a hole in the center, pouring it over the central cone.
5. Then rotate the pan to caramelize the side as well; make sure the pan is evenly caramelized.
6. Book.

Bread pudding – Dough:

1. Put a kettle of water on to boil.
2. Preheat the oven to 200ºC.
3. Cut the bread into cubes so that, once beaten, it integrates evenly into the dough and set it aside.
4. In a blender, add the milk, eggs, sugar and port wine (optional) and beat to combine.
5. Add the bread cubes and mix until you obtain a very smooth mixture: about 2 or 3 minutes. The final consistency of the pudding depends on how long it takes to beat the bread.
6. Pour the mixture into the mold with the caramel. If you prefer a softer pudding consistency, pass it through a fine-mesh sieve when pouring it into the central hole.
7. Do this immediately after mixing to ensure the bread does not separate from the dough.

Bread pudding – Bake:

1. Place the pan on a baking tray and add a little vinegar to the tray.
2. Cover the pudding mold with aluminum foil, sealing it tightly to prevent steam from entering the pudding.
3. Place in the preheated oven and carefully add the boiling water to about 1/3 of the height of the pan.
4. Cook for approximately 40 minutes – check the water level periodically during cooking to avoid it drying out and compromising the process.
5. Check that the pudding is cooked: insert a toothpick into the center and it should come out clean.
6. Remove from the oven and leave to cool.
7. Store the pudding in the refrigerator for at least 4 hours before serving.

FINALIZATION AND ASSEMBLY:

1. When ready to serve, turn out the pudding.
2. Quickly pass the bottom of the mold over the hot flame of the stove to release the syrup.
3. Using the tip of a knife, remove the side and center of the pudding from the mold.
4. Invert the pudding onto a rimmed serving plate and allow the syrup to drip over the top.
5. If there is any caramel left at the bottom of the pan, add a little water and heat to thin it out.
6. THE bread pudding can be stored in the refrigerator, covered, for up to 3 days.

a) These ingredients may contain traces of products of animal origin. Some brands may contain products of animal origin or tested on animals. Therefore, we recommend that you read the labels of this ingredient(s) and others that may not be marked very carefully and opt for brands free of substances of origin or practices associated with animals. Make sure the products contain only milk and/or eggs and no other animal-derived substances.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Create your personalized menu for free on Bake and gourmet cakes.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.