Striezel aux Pralinés Roses
The French take on the classic braided sweet bread becomes both beautifully decorative and...
English bread pudding with dried apricots
Bread pudding with sun-ripened dried apricots brings some British flair to the plate.
| Ingredients | ||
|---|---|---|
| 120 | g | Bread rolls from the previous day |
| 100 | ml | Milk |
| 50 | g | Dried apricots |
| 1 | EI | |
| 1 | tablespoon(s) | Honey |
| Peel of an untreated lemon | ||
| 50 | g | Sour cream |
| Powdered sugar for sprinkling | ||
| Butter for the mold | ||
- Preheat a hot air oven to 180 °C. Grease a small baking dish with butter.
- Cut the rolls into approx. 2 x 2 cm cubes. Soak in milk and let them steep for about 10 minutes.
- In the meantime, finely dice the apricots. Beat the egg with the honey until frothy, then stir in the lemon zest and sour cream. Mix the apricots with the soaked bread cubes and place in the baking dish. Pour the egg mixture on top and bake in the preheated oven for about 25 minutes. If necessary, cover towards the end so the pudding does not get too brown.
- Sprinkle with powdered sugar before serving.
Drauf & Drunter: Aufstriche, Sandwiches, Tapas & Rezepte mit Brot
Eva Derndorfer
Brandstätter Verlag
Pp 160
€25
ISBN: 978-3-7106-0638-0
