This bread pudding is a delicious and easy way to use up leftover croissant and celebrate the new year. It's .The bread pudding can be served with a variety of toppings, such as whipped cream or ice cream.
Cooking time ; 70 minutes
Ingredients
250 g. of croissants
1 apple
50 g. seedless raisins
2 almond polvorones
6 eggs
3 glasses of milk
1 lemon wedge
ground cinnamon
Apple sauce
3 apples
3 spoonfuls of sugar
150 g. Melted chocolate
Strawberry jam
Extra virgin olive oil
Preparation
For the caramel, place 4 generous tablespoons of sugar, a splash of water and a little lemon juice in a saucepan. Bring to the fire until the caramel has a light brown color and pour over the mold.
For the pudding, place the eggs and 175 g of sugar in a bowl. . Beat well and add the milk and a pinch of ground cinnamon. On the other hand, cut the croissants into slices and the peeled apple, into slices.
Once the caramel is solid and cold, place the croissant slices, the apple slices, the raisins and the chopped polvorones on top. Pour the milk and egg mixture and cook in a bain-marie in a preheated 140ºC oven for approximately 1 hour.
For the sauce, peel 3 apples and start sautéing them with a little extra virgin olive oil. Add 3 tablespoons of sugar and let them brown a little on the outside. Then grind and reserve in the cold. Finally, melt some chocolate in the microwave or in a double boiler. We will serve our pudding accompanied by the apple sauce, the strawberry jam and the melted chocolate.
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