Tuesday, March 27, 2018

Delicious bread pudding with vanilla custard and rhubarb-cinnamon jam.

In Estonian

You will receive 7 ramekin moulds from this amount
200 g of small white bread crumbs
50 g butter
100 g of rhubarb jam
1 dl of raisins
4 egg yolks
300 ml whipping cream
300 ml of milk
100 g sugar
1 tsp of vanilla sugar

Grease moulds with butter and grease also breadcrumbs with thin layer of butter.
Layer breadcrumbs, raisins and rhubarb jam mixed with cinnamon in the mold.
Make vanilla custard. Heat the mixture of milk-whipping cream to boiling and slowly pour in eggs mixed with sugars. Make sure the eggs not coagulating and the mixture is even.
 Add the mixture to the moulds.
 Bake in oven at 180 C for about 20 minutes. The bread pudding is ready when the vanilla custard is coagulated and dish has beautiful crisp crust on top.

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