Bread pudding is a curious and very tasty dessert. The bread pudding is enriched with pineapple and a delicious apricot sauce.
Ingredients
- 450 g of sliced baguette
- 560 g of pineapple preserved in the juice not drained
- 2 large eggs, one large egg white
- 240 ml of skim milk
- 150 g of granulated sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon powder
For the apricot sauce:
- 83 g of sweetened apricot juice
- 1 tablespoon of corn starch
- 160 g of sweetened condensed milk
- 1 tablespoon of lemon juice
How to make bread pudding with apricot sauce
Preheat the oven to 180 ° C. Grease an oval mold, and make a first layer with the baguette slices.
In a bowl, collect the pineapple and its juice and start mashing it with a fork, or if you prefer you can mash it with your hands; the result must be rather gross.
Equally spread the crushed pineapple with its juice on the layer of bread. In a large bowl, whisk together the eggs, egg white, milk, sugar, vanilla extract and cinnamon. Spread the freshly made mixture over the pineapple layer.
Put everything in the oven and let it cook for about 45 minutes or until the pudding is firm. Then make the apricot sauce. In a saucepan, bring the apricot juice to a boil.
In a separate bowl, mix the cornstarch with the condensed milk and pour it all into the apricot juice. Bring everything back to a boil and let it boil for a minute or until thick, stirring constantly.
Remove from the heat and add the lemon juice. Serve the pineapple bread pudding with the apricot sauce.
Bread Pudding Sauce Recipe Condensed Milk
Equipment
- Oven
Ingredients
- 450 g of sliced baguette
- 560 g of pineapple preserved in the juice not drained
- 2 large eggs, one large egg white
- 240 ml of skim milk
- 150 g of granulated sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon powder
For the apricotsauce:
- 83 g of sweetened apricot juice
- 1 tablespoon of corn starch
- 160 g of sweetened condensed milk
- 1 tablespoon of lemon juice
Instructions
- Preheat the oven to 180 ° C. Grease an oval mold and make a first layer with the baguette slices.
- In a bowl, collect the pineapple and its juice and start mashing it with a fork, or if you prefer you can mash it with your hands; theresult must be rather gross.
- Equally spread the crushed pineapple with its juice on the layer of bread. In a large bowl, whisk together the eggs, egg white, milk,sugar, vanilla extract and cinnamon. Spread the freshly made mixture over the pineapple layer.
- Put everything in the oven and let it cook for about 45minutes or until the pudding is firm. Then make the apricot sauce. In asaucepan, bring the apricot juice to a boil.
- In a separate bowl, mix the cornstarch with the condensedmilk and pour it all into the apricot juice. Bring everything back to a boiland let it boil for a minute or until thick, stirring constantly.
- Remove from the heat and add the lemon juice. Serve thepineapple bread pudding with the apricot sauce.
