Bread Pudding “Family Traditions” Recipe
If I have stale bread, I usually toast toast to my husband, he just loves them. But on weekends I pamper him with this bread pudding, it is unique, it can be eaten both hot and cold at any time of the day.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. I will immediately warn you that cooking according to this recipe in the heat, since we have +31 in the shadow of death. I made it in the early morning when it was +25. For cooking, you can take any bread according to availability and taste. Cut the bread into cubes and brown on a baking sheet in a hot oven.
  2. While the bread is drying, cut the onion into cubes and fry in vegetable oil until transparent.
  3. Add chopped mushrooms (I have ice cream) or any other mushrooms according to availability and taste. We have no mushrooms this year, all the fields are floating, flooded. People in the gardens were catching carp. Fry for a couple of minutes, stirring.
  4. Lay out the hunting sausages cut into rings. You can add ham or bacon, fry everything and simmer for 8 minutes.
  5. Pour cream into a deep bowl, put eggs, salt, freshly ground pepper mixture. The dish is high-calorie, you can take milk, sour cream (in half with water), although cream tastes better. Whisk with a whisk.
  6. Add dried bread and fried mushrooms to the omelet mixture.
  7. Grate the cheese on a coarse grater, add half of the “dough”, mix gently with a spatula.
  8. Put the mixture in a convenient form, sprinkle the remaining cheese on top, put it in the oven (we have it warmed up, bread is dried there). Bake at 200 degrees for 25 minutes until the cheese is browned.
  9. Pour cold kvass, it goes perfectly with this bread pudding.
  10. Serve with leavened pudding. The pudding turns out delicious both cold and hot. Enjoy your meal!
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