Bread Pudding with Walnuts

How to use up old white bread? In a way that no one notices, but everyone licks their lips and asks if theres any left.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 110 g Butter, unsalted

  • 110 g Sugar, white

  • 4 pieces Egg, fresh

  • 200 g Bread, wheat

  • 1 dl Milk, whole milk

  • 50 g Walnuts

  • 40 g chocolate, dark

  • 70 g Raisins

  • 0.5 spoons Breadcrumbs, dried

Steps

  1. Cut the bread into smaller cubes, place them in a bowl, and pour milk over them. Beat the eggs and carefully separate the yolks from the whites into two bowls. In a bowl, cream the butter and gradually add the yolks and sugar (1 yolk, 1 tablespoon of sugar,…). Save one tablespoon of sugar for the egg whites.

  2. Gently squeeze the soaked bread to remove excess milk. Chop the chocolate or cut it into smaller pieces with a knife. Sort and wash the raisins. In a bowl, beat the egg whites with the tablespoon of sugar until stiff peaks form. In a larger bowl, mix the bread, walnuts, egg mixture, chocolate, and raisins by hand or with a whisk. Finally, gently fold in the beaten egg whites.

  3. Place a pot of water on the stove, which should be taller than the mold. There should be enough water to reach halfway up the mold. Grease the pudding mold and sprinkle it with breadcrumbs. Pour the bread mixture into the mold. The mixture should be three fingers below the rim, as the pudding will rise during cooking. When the water boils, place the covered pudding mold into the pot. Cook in a water bath for 50 minutes.

  4. First, uncover the cooked pudding, wait a few moments, then carefully invert it onto a serving plate. Slice and serve.

Nutrition Information (Per 100g)

  • Calories: 337.07 kcal
  • Fat: 18.96 g
    • Saturated Fat: 8.55 g
  • Carbohydrates: 33.41 g
    • Sugars: 15.84 g
  • Protein: 7.17 g
  • Fiber: 1.73 g

Advice

If you dont have a pudding mold, you can pour the pudding mixture into regular pots and cover them with aluminum foil lids. Steam must not reach the pudding mixture. The mixture should be no more than three fingers below the rim of the pot, as the pudding will rise during cooking.