Bread Pudding, Homemade

give: Butter for greasing

breadcrumbs to sprinkle

Sauce: 4 eggs

2 tbsp cornstarch

200 g sugar

1/2 liter white wine

juice of 1 lemon

Beat the butter, sugar and egg yolks until white creamy. Gradually add the breadcrumbs and milk. Fold in the raisins, currants, almond kernels and rum. Whip the egg whites until firm and fold into the egg yolk and breadcrumbs mixture. Fill a well greased and with breadcrumbs strewn Puddingfdorm (2 liters capacity) to three quarters. Place the geben in a high saucepan, pour in water so that half of it is in it. Close the dish tightly. Cover the saucepan and bubble gently at low temperature for 60 min. Leave to cook for 15 minutes with the heat off.

For the sauce, stir all the ingredients in a saucepan. Next, place on the stovetop and allow the sauce to bubble at a low temperature, whisking throughout. Remove the saucepan from the stove and continue whisking until the sauce has cooled a bit.

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