ingredients
  • Bread 1 lb
  • Milk 1 lt • 49 kcal
  • Eggs 3 • 130 kcal
  • Sugar 1 1/4 cup • 470 kcal
  • Cinnamon 1 tbsp
  • Vanilla 1 tsp
  • Raisins 1/2 cup (optional)
  • Powdered sugar 2 tsp (optional)
  • For the caramel
  • Sugar 1 cup • 470 kcal
  • Water 1/4 cup
  • Lemon A few drops
Calories refers to 100 gr of product

Pudding, custard or bread cake, also called collegiate, is a popular dessert in kitchens from various countries around the world. It is made using hard bread, butter, milk, egg, sugar or cane honey, spices and dried fruit.

With this traditional recipe we will teach you to use that old bread you have at home to prepare this rich dessert.

Homemade bread pudding is also known to be a dessert for older people, and is that children do not usually like much, but this you learn to do with this easy recipe, you will be surprised by its sweet taste and soft texture. You'll be amazed how this bread cake becomes your family's favorite, even the little ones! On the other hand, this homemade dessert is an excellent choice for the holidays and Thanksgiving, since it is easy to prepare and, above all, economic.

We start by making the liquid candy to coat the mold. Heat 1/4 cup of water in the microwave and in a small saucepan over medium heat dissolve the sugar with a few drops of lemon. You should not stir the mixture, or introduce anything into it, stir gently by moving the container. When this golden, place it in the mold that will make the pudding and carefully cover all the sides. Be very careful at all times, remember that when starting to cover the edges of the container it will heat up. Hold it with a thick towel. If the caramel is very dark, it will taste bitter, in that case it is better to repeat this step.

Preheat the oven at 300F
Put the milk in a large mixing bowl, cut the bread into pieces and dip it in the milk. In the mixer, place the eggs, cinnamon, the vanilla essence and the sugar. Mix until smooth.
Add bread and milk and continue beating for at least 10 minutes more. If you like the very homogeneous pudding you should continue beating 10 minutes until you get the desired result. Add the raisins.
Pour the mixture into the mold and bake for 20 minutes at 300F.
When the pudding is golden on top will be ready. You can try by inserting a wooden stick, the pudding will be ready when the stick comes out dry.
When ready, remove pudding from oven, let stand 15 minutes before turning.
This pudding is delicious, golden as it comes out of the oven but can be decorated with powdered sugar. Place the sugar in a large strainer and lightly beat it over the pudding.
You can accompany with a coffee.