Ingredients
(6 servings)
- 7 eggs
- 1 large loaf of sandwich bread (22 slices)
- 1 teaspoon of ground cinnamon
- 2 cups of sugar
- 1/8 teaspoon of ground cloves
- 1 teaspoon of vanilla
- 4 cups of milk
- 1 cup of sugar (to caramelize the mold)
- 1/2 cup of walnuts, in small pieces but not ground (optional)
- 1/2 cup of raisins (optional)
- 1 teaspoon of lemon or orange zest (optional)
Preparation:
Bread pudding: Melt the sugar in a pot over low heat until it turns into caramel. Use this caramel to coat a large tube mold. In a large bowl, place the bread slices with 6 cups of water. Press the bread with your hand so it soaks well. Let it soak 10 to 15 minutes, or until the bread is thoroughly soaked.
Put the bread in a colander to drain the excess water and discard the water. Put the bread in a bowl and add the hot milk with the vanilla. Pass through a strainer. Add the previously beaten eggs, the sugar, the cloves and the cinnamon. Pour into the caramelized mold and bake in an oven preheated to 350 °F (180 °C) for about 1 hour 15 minutes.
Remove from the oven, let it cool and unmold. Serve.
