Bread pudding of the 9th of July

We are in a country week and deserves an Argentinean recipe. Although bread pudding there are in many countries, everyone does it in his own way. Honestly, I have only tried our version, with its variants: with raisins, without raisins, with apple, with dulce de leche, with cream, with nuts, with the visible little pieces of bread... It's my favorite dessert ; I actually ate the one in the photo and another piece made in pudding at the same time. What is our bread pudding? It's a custard with addition of leftovers (old bread — well, not so old eh!!-, invoices...). Let's go to the recipe, which there are also many.

Procedure

Put the sliced bread in a bowl with good capacity, add half a liter of milk and mix. Let stand at least half an hour until the crumb has absorbed well and dry parts of bread are not seen. As I like lisito I mixed with the minipymer, you can also use the blender or undo it with a fork.

Now we will make the caramel in a separate bowl and we will do it “dry” i.e. without the addition of water. It's easier for me because it can be stir and, if we put water on it, it can NOT and we run the risk that it will get sugar. Once it has the desired color, it is poured into the chosen molds and rotated in such a way as to cover the bottom and walls of the same. EYE YOU BURN AAAAA, PLEASE!!! Out the boys and pets when they make candy!!

Heat the other half a liter of milk and add half the sugar to it so that it dissolves. Beat the eggs with the other half of the sugar. Now I put the mixture of the hot milk, the mixture of eggs in the processed bread. Process. I add the essence of vanilla. I'm done.

In a larger container than the selected ones I place boiling water up to half the height of the mold of the puddings and a paper towel on the base so that the mold does not move with the preparation. Broom Maria, bah!!

Place the puddings inside the prepared plate and bake in a maximum oven of 170º for about 1 hour until when you puncture it with a stick of brochette it comes out without adhesions. Remove from the oven, let cool before putting in the refrigerator and let cool well before removing.

A trick to make it unmold easier: heat the mold on the stove so the caramel will melt a little and the pudding will take off. By the way, sweet milk and cream chantilly do not have to be missed. Glupppppp!!I came back: I guess it is not necessary to say that 1 hour of cooking is if they make a whole pudding.If you make them individual, it's much less!

Ingredients

• 1 liter whole milk
• 300 g old bread cut into pieces
• 7 medium eggs
• 250 g sugar
• Vanilla Essence

For the caramel

• 200g of sugar

Mould

• Flanera — savarin or individual mould.