Look at the beauty. Hail pudding with berries (Photo: Walla!, Michal Levy Elhalhal)
Baked pudding is actually a wonderful French toast cake. Use leftover bread from yesterday (sweet challah, old brioche or sweet rolls are recommended), and that's it.
The goal is that all the slightly dry bread will absorb all the sweet liquids. The recipe is very simple to prepare, just mix and bake. I added a little sourness with yogurt to the recipe to break up all the sweetness.
Ingredients for an oval or rectangular mold, about 25 cm long
- 8-10 thick slices challah / brioche (possible old and a little dry)
- 1 container of heavy cream (250 ml)
- 1 container of yogurt (150g)
- 1/4 cup milk (60 ml)
- 5 eggs
- 100/<> cup sugar (<> g)
- 1 heaping teaspoon vanilla or cornstarch pudding (20 g)
- 120 g frozen or fresh red fruits (1 rounded cup)
You don't even need plates. Hail pudding with berries (Photo: Walla!, Michal Levy Elhalhal)
Instructions:
1. Cut the slices into 3x3 cm crutches, in a medium bowl mix eggs, sugar, and pudding together for about a minute. Add the cream and yogurt and stir until the cream becomes uniform. Add the bread cubes until they are all dipped in cream. Add about 1/3 of the berries.
2. Preheat the oven to high heat (180 degrees Celsius). Pour the cubes and batter into the mold and sprinkle the remaining berries on top. Transfer to the oven and bake for about 30-35 minutes or until golden and firm in the center. Serve hot.
- food
- Recipes
- Baking
Tags
- Hail pudding
- dessert