Bread Pudding (pudina) Recipe

Name: Bread Pudding (pudina)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 800 g stale bread; 560 ml milk; 1 tablespoon margarine; 1 glass brandy or 1 glass rum; 2 eggs; 3 12 ounces sugar; 3 drops vanilla essence; 2 ounces candied peel; 3 12 ounces raisins; peel of 1 orange, grated; 2 tablespoons cocoa powder; 3 ounces of crushed almonds

Servings: persons

800 g stale bread
560 ml milk
1 tablespoon margarine
1 glass brandy or 1 glass rum
2 eggs
3 12 ounces sugar
3 drops vanilla essence
2 ounces candied peel
3 12 ounces raisins
peel of 1 orange, grated
2 tablespoons cocoa powder
3 ounces of crushed almonds

1
Remove the crust from the bread.
2
Soak the bread in the milk until it becomes soft.
3
Add the margarine, sugar, candied fruit, chocolate powder andthe brandy to the bread and milk mixture.
4
Mix well using your fingers.
5
Beat the eggs lightly and add to the mixture along with the vanilla extract and the raisins.
6
Grease a baking dish with the margarine and spread the mixture in it.
7
Sprinkle with crushed almonds on top of the mixture and bake in a moderate oven for about half an hour.
8
Serve cold.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 800 g stale bread, 560 ml milk, 1 tablespoon margarine, 1 glass brandy or 1 glass rum, and more.

Yes, Bread Pudding (pudina) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread Pudding (pudina)

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