Bread Pudding Sauce Recipe Condensed Milk
Servings: 6 people
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.