A very exquisite dessert that is prepared in many countries is the bread pudding, each country has its own version. In Argentina it is highly appreciated, present in taverns and in simple restaurants, its appeal is due to its easy preparation and the use of the bread that is left over and becomes hard.
Exquisite and very nutritious, the bread pudding It has some variations as we move through the Argentine territory. As always, each family is adding their particular touch. Family recipes are passed from generation to generation and undergoing slight modifications according to the taste of the diners.
The most daring always add new ingredients and dare to try new flavors, based on the family recipe that corresponded to the bread pudding. For some, the changes go towards the aroma, adding lemon or orange zest, spices, others add crunchy pieces of nuts, dried fruits or chocolate.
The bread used to make the pudding is generally that hard bread that is left over from previous days. However, when there is no old bread at home and the craving for a piece of pudding is great, it can be made perfectly with fresh bread of any kind.
Origin of bread pudding
It is very common that many different hypotheses are found in the origin of the recipes, the one corresponding to the bread pudding is not an exception. For many Argentines, it originated in the difficult economic times of the XNUMXth century, when they could not afford to throw away the bread waste of the previous days. Everything was taken advantage of, as happens and continues to happen in countries or in families that have particular economic difficulties.
The Belgians maintain that the recipe in question originated there, in the Middle Ages, in times of economic difficulty. However, another hypothesis fixes its origin in England where it was called pudding and in France whose name is pudding, it is stated that it was then in Europe where it originated and spread to different countries where it received other names, among which is the term bread pudding.
In the origins of gastronomy, the pudding of England in the XNUMXth century is recorded, which was already made with the remains of bread. In Argentina, the preparation probably spread from the homes of European immigrants at the beginning of the XNUMXth century. In Argentina it underwent important particular modifications and perhaps for this reason it is considered an autochthonous recipe there.
It is claimed that it was in Argentina where the caramel was incorporated, which gives it that characteristic and visually pleasing appearance, which awakens anyone's appetite. Additive aromas of lemon zest were also incorporated into the recipe, among others, others add crisps and even liqueurs, thus establishing important differences. Currently, in each country of America and the world there is a particular version.
Bread pudding. Recipe
Here is a recipe for bread puddingFirst, the necessary ingredients are specified. Secondly, the corresponding preparation is presented, where the actions to obtain such a delicious dish are well specified. Dare to prepare it.
Ingredients
Bread 300 grams, sugar 250 grams, milk 1 liter, eggs 3, water (half a cup), vanilla, lemon 1.
Preparation
- The bread is chopped into pieces and placed in a container with the milk and left to hydrate for approximately two hours.
- After the previous time, the mixture of milk and bread is liquefied. Add the eggs one by one, the vanilla, the lemon zest and the sugar. Reserve.
- On the other hand, in the mold where the pudding will be baked or in a pudding dish, make the caramel, adding half a cup of water and 1 cup of sugar there and let it take on a somewhat less color than the one you want to obtain because it will continue to intensify the color. color even out of fire. Still hot, move so that it covers the entire pudding pan.
- Next, with the caramel already cold, the preparation with all the ingredients previously reserved is poured over it and covered.
- Place the pudding dish in a larger ovenproof dish with hot water in order to have the proper bain-marie for baking the pudding. Bake at a temperature of 180°c for approximately 1 hour.
- Take it out of the pudding pan and let it cool before serving.
- It is served alone or accompanied by dulce de leche or other preparations according to particular tastes.
Tips to vary the bread pudding
The bread pudding can be accompanied with ice cream in the flavor of your choice. Yes, believe it or not, it looks spectacular.
Also, 1 tablespoons of fresh corn grains are blended in 3/2 cup of milk, strained and the milk thus obtained is incorporated into the blend of the preparation of bread and milk. And you have no idea how much of a difference the pudding you get in terms of the richness of that new flavor.
You can accompany the bread pudding with pastry cream, as it is claimed to be consumed in Malacia, with dulce de leche, as is common in Argentina. However, it is always good to put creativity into practice.
It is important to cook the pudding in the oven in a bain-marie, otherwise the pudding will be drier and less tasty.
Did you know….?
- The bread with which the bread pudding It provides the body with, among other elements, carbohydrates, which supply energy.
- The eggs that are part of the preparation described above provide the body with proteins, which help to create and heal muscles. In addition, they provide vitamins A, E, D, B12, B6, B9. Also, they provide the amino acids that the body needs for its proper functioning.
- When the pudding It is accompanied with dulce de leche, said sweet contains protein, which is added to the protein provided by the eggs. In addition, it contains vitamins A, D, B9 and minerals, magnesium, phosphorus, zinc and calcium. Which each contribute to the organism its particular benefits.
