Walnut bread pudding

Name: Walnut bread pudding
Ingredients: 100 g sugar; 30 ml water; 5 ml lemon juice; 100 g white bread; 500 ml milk; 100 g sugar; 5 ml vanilla extract; 50 g finely chopped walnuts; 1500 ml water

Dessert - Walnut bread pudding by Fabiana E. - Recipia

The caramel should be golden when you coat the pan; the walnut bread pudding bakes for 50 minutes in a water bath. White bread and milk come together into a creamy walnut mixture beneath a layer of caramel, and the center stays soft after baking; I cut the bread into 2 cm cubes because it softens fairly quickly. Prep: 10 minutes. Cook: 62 minutes. Rest: 40 minutes. Total time: 112 minutes. Servings: 6. Approximately 280 kcal and 5 g protein per serving.

Ingredients

For the caramel

100 g sugar
30 ml water
5 ml lemon juice

For the pudding

100 g white bread
500 ml milk
100 g sugar
5 ml vanilla extract
50 g finely chopped walnuts

For the water bath

1500 ml water

Preparation

1. Heat the oven to 180°C. Cut the bread into cubes of about 2 cm. 2. Put the sugar for the caramel, water and lemon juice in a saucepan over low heat. Once the syrup starts to boil, turn the heat up a little and cook for 7 minutes, until golden. Pour it straight into the muffin tin and swirl the tin to coat the bottoms and sides of the cups. 3. Heat the milk for 5 minutes, until it comes to a boil, then pour it over the bread. Add the sugar and vanilla extract, stir gently and leave to cool for 30 minutes. 4. Blend the cooled mixture until smooth, then fold in the finely chopped walnuts. Pour the mixture into the caramel-coated cups. 5. Set the muffin tin inside a larger pan. Pour in enough of the 1500 ml hot water to come halfway up the cups; do not use the remaining water. Bake for 50 minutes at 180°C, until a toothpick comes out without any liquid mixture on it. 6. Leave the pudding to cool for 10 minutes, then turn it out onto a serving platter. It can be served warm or cold.

Notes

For a gluten-free version, use 100 g gluten-free bread; the pudding contains gluten, nuts and dairy. Keep covered in the fridge for up to 3 days; the caramel softens a little as it sits. It goes well with a cup of black tea. White bread with a slightly dry crumb absorbs the milk more evenly than very fresh bread, which can quickly turn into a paste when blended. If the walnuts taste bitter, replace them with 50 g chopped hazelnuts; taste them before chopping. Fill the muffin cups to the same level, since the less full ones may bake more quickly. To turn it out, place a platter slightly wider than the tin on top and hold it firmly against the edge so the caramel does not run down the sides. I put it in the oven almost two hours before the meal so it has time to cool before serving.