Bread and Apple pudding. A recipe whose ingredients can be counted on the fingers of one hand: bread alone, Apples, raisins, milk, eggs and sugar. poor ingredients for a really tasty sweet, that smells sweetly of cinnamon. The bread pudding and apples, Obviously the Anglo-Saxon tradition, It is a delicate and perfect dessert to finish with a flourish a dinner with friends, especially when served warm and accompanied by whipped cream vanilla.
To me this pudding love it, but I'm sure I will not be the only one to love him: the combination of apples, cinnamon, Milk is truly irresistible and everyone will remember the taste of APPLE CAKE MOTHER, the world's favorite cake, but also that of APPLE STRUDEL AUSTRIAN, one of the favorite desserts of my dad.
The bread pudding and apples, ready in 10 minutes: apples using raw to maintain the best flavor and texture, the bread is stale advanced from the day before, just mix the liquid ingredients and pour over the layers of bread and apples, and you're done. Then you simply bake the cake in the oven until you hear a wonderful scent flood the house.
You can prepare the pudding and apple bread into small molds, you can unmold as I did with no problem, or in a larger mold and cut the portions with the help of a spoon, as we do in England. This cake of bread and apples addictive, it is impossible that leftovers. And if you still have old bread, panettone, Pandora or Easter cakes to recycle, you should definitely try the PUDDING PANETTONE, PEARS AND CHOCOLATE. Have a good day!
350 grams of slightly stale bread (without the crust)
3 apples on the type you prefer (I recommend the Renette or Golden)
50 grams of raisins
30 grams pine nuts (if you like)
120 grams of caster sugar
500 ml whole milk
a pinch of salt
2 whole eggs
2 egg yolks
cinnamon powder, to taste
a tablespoon of organic vanilla extract
butter and flour for the baking mould, to taste
whipped cream flavored with vanilla to accompany the sweet
for the bread pudding and apples, mettere l'uvetta a bagno in acqua calda per 10 minuti. Wash and peel apples, then cut in half and quartered, remove the core and make them into small pieces.
Grease and flour carefully the mold or individual molds. Arrange the molds on the bottom layer consisting of stale bread crumb, then distributed over the apples, l'uvetta ben strizzata e i pinoli, if you like. Sprinkle with plenty of cinnamon and a little sugar (20-30 grams). Cover with the remaining bread stale.
In a bowl, lightly beat 2 eggs with 2 egg yolks, then add the vanilla, Salt, the remaining sugar and milk, stirring until everything will be amalgamated.
Pour the egg mixture over the bread and milk, to be well soaked with liquid. Cospargere con poco zucchero e qualche fiocchetto di burro e infornare per un'ora circa o finché il pudding non sarà gonfio e dorato in superficie. Lasciare intiepidire per un quarto d'ora e servire il pudding di pane e mele con la panna montata aromatizzata alla vaniglia (I put the cream directly on the sweet portion still hot, so that the melts a little and insaporisca pudding further). Bon appétit!