Place the sugar in a pot with a little water and cook until it caramelizes evenly. It shouldn't get too dark, or it will burn when you pour it into the mold.
Pour the caramel into the mold, distribute it evenly, and let it cool.
2. For the Bread Pudding:
In a bowl, place the milk, bread crumbs cut into small pieces, and lemon zest.
Once the bread crumbs have absorbed the milk and are soft, add the sugar and eggs.
Blend or process with an immersion blender.
Pour the mixture into the mold.
Cover the mold with aluminum foil and place it in a high-edged baking tray filled with water to cook in a bain-marie.
Bake in the oven at 150ºC until firm. The cooking time depends on the type of mold, approximately between 1 hour and 1 hour 20 minutes.
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