CookEat Recipe
German Bread Pudding
A delicate warm pudding made from milk-soaked bread crumb pressed through a sieve, butter and eggs.
Method
Steps
Step 1
Gather the ingredients: 140 g fine white bread crumb without crust, preferably from a plain sandwich loaf; Cold milk as needed to soak the bread, about 250 ml to start; excess is squeezed out; 110 g butter: 100 g for the mixture and 10 g for the mould; 80 g caster sugar; 4 eggs, separated; the whites are not whipped; Finely grated zest of 1/2 lemon; A pinch of salt; 15 g fine breadcrumbs for the mould.
Step 2
Crumble or thinly slice the crustless bread and cover with enough cold milk to soak it thoroughly, starting with about 250 ml. Leave for about 10–15 minutes. Gather in a clean food-safe cloth, squeeze out the excess milk and press the softened bread through a sieve to make a smooth paste.
Step 3
Gently soften or melt the 100 g batter butter over a warm water bath if needed, then let cool until just lukewarm. Work it with the four yolks using a wooden spoon until incorporated. Add the four unwhipped whites, the sieved bread and sugar, then the lemon zest and salt, and mix until smooth.
Step 4
Heat the oven to 165°C. Grease a roughly 1 litre pudding mould with the remaining butter and coat with breadcrumbs. Pour in the mixture and bake for about 35–45 minutes until set and at least 74°C in the centre.
Step 5
Rest briefly, carefully unmould and serve warm. The inside should be delicate and smooth rather than separate bread chunks. Cool leftovers promptly and refrigerate at 4°C or colder within 2 hours, then eat within 2–3 days.
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