Sweet bread...with cream

Name: Sweet bread...with cream - Profira P.
Ingredients: 7; 8 slices of sweet bread cream: 700 ml of sweet milk 3 eggs 100 g butter 3 tablespoons of starch 3 tablespoons of sugar 1 vial of vanilla essence 1 vial of rum essence powder

Dessert - Sweet bread...with cream by Profira P. - Recipia

I have made this recipe several times, especially when I have leftover sweet bread and don't know what to do with it. It's a simple pudding, without much hassle, using ingredients that I usually have at home. The cream turns out thick, like a pudding, and sticks well to the slices of sweet bread. It's not the classic holiday dessert, but it doesn't require much patience either. Quick Info Total time: approx. 1 hour Preparation time: 20 minutes Baking time: 20 minutes Servings: 6 Difficulty: easy Recipe type: quick pudding, using leftover sweet bread Ingredients 7-8 slices of sweet bread (the slices shouldn't be too thick) 700 ml milk 3 eggs 100 g butter 3 tablespoons cornstarch 3 tablespoons sugar 1 vial vanilla essence 1 vial rum essence powdered sugar for decoration Preparation method 1. Prepare the heat-resistant dish: grease an oval baking dish with a little butter, just enough to prevent sticking. 2. Cut or use the slices of sweet bread, arranging them in the dish, side by side. They shouldn't overlap much, just enough to cover the bottom of the dish. 3. For the cream, in a large bowl, add the three eggs, sugar, cornstarch, and milk. Mix with a mixer until everything is dissolved and there are no lumps. 4. Pour the mixture into a small saucepan over low heat. Stir continuously with a whisk until the cream thickens, resembling a denser vanilla pudding. It takes about 7-10 minutes. 5. When it's ready, turn off the heat. Add the butter cut into cubes and mix until completely melted. Also, add the vanilla and rum essences. 6. Slowly pour the hot cream between the slices of sweet bread, making sure it reaches everywhere. 7. Place the dish in the preheated oven at 180°C and bake for 20 minutes. The cream will set, and the sweet bread will absorb some of the liquid. 8. Remove the dish and let it cool to room temperature. Do not cut or remove it immediately; the cream needs to firm up. 9. Once cooled, sprinkle powdered sugar on top. Why I make this recipe often It's a good way to use up leftover sweet bread, especially after the holidays. There's no need for expensive ingredients or complicated techniques. It’s quick to make and works well when you don't feel like making desserts with layers or elaborate creams. It also keeps well in the fridge for a day or two. Tips and variations Tips If the slices of sweet bread are drier, they absorb the cream better, and the result will be fluffier. The cream must be stirred continuously over low heat to prevent it from sticking or curdling. If the cream seems too thick at the end, it can be thinned with 1-2 tablespoons of cold milk before adding the butter. Substitutions Cornstarch can be replaced with flour, but the texture will be slightly different, more "chewy." The rum essence can be omitted or replaced with a little grated orange peel. Variations You can add raisins soaked in milk or rum between the slices. If you have sweet bread with nuts or Turkish delight, don’t change anything in the recipe; it works just as well. It can also be made with other types of sweet bread, not just sweet bread. Serving ideas It can be served warm or cold, depending on preference. It can be paired with a scoop of vanilla ice cream if you want something a bit more special. It keeps well in the fridge, but it can also be easily reheated in the microwave. Frequently asked questions Can I use sweet bread that's 3-4 days old? Yes, it's even better if it's slightly dry. It absorbs the cream better and doesn't turn mushy. Can I make the cream with more sugar? Yes, but the sweet bread is usually sweet already. The taste will be quite intense if you add more sugar. If I don't have cornstarch, can I just use flour? Yes, but the texture will be slightly more "chewy," not as smooth as with cornstarch. Do I need to cover the dish with foil in the oven? No. Without foil, it will develop a little crust on the surface. How long can I keep the pudding in the fridge? It lasts 1-2 days in the fridge, covered with a plate or plastic wrap. It can be reheated, but the texture becomes slightly denser. Nutritional values Estimation for one serving (out of 6): calories: 300-350 kcal protein: 7 g carbohydrates: 35-40 g fats: 15-18 g Values vary depending on the type of sweet bread. It is a dessert high in carbohydrates and moderate in fats, especially due to the butter and milk. Storage and reheating Sweet bread pudding can be stored in the fridge for up to 2 days. It’s best to cover it so it doesn’t absorb odors. For reheating, microwave one portion for 20-30 seconds. If it stays too long in the fridge, the sweet bread becomes denser, but the taste remains good. I do not recommend keeping it for more than 2 days, as the texture changes.

Sweet bread...with cream

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