Luxury Bread Amaretto Pudding

By carvalhohm

Ingredients

• 90 90g 90g half-stale white bread, cubed
• 90 90g 90g half-stale white bread, cubed
• 90 90g 90g half-stale white bread, cubed
• 100 100g 100g caster sugar
• 100 100g 100g caster sugar
• 100 100g 100g caster sugar
• 400 400ml 400ml milk
• 400 400ml 400ml milk
• 400 400ml 400ml milk
• 1 1 1 tsp almond flavor
• 1 1 1 tsp almond flavor
• 1 1 1 tsp almond flavor
• 45 45g 45g margarine
• 45 45g 45g margarine
• 45 45g 45g margarine
• 2 2 to medium to large eggs
• 2 2 to medium to large eggs
• 2 2 to medium to large eggs
• 3 3 3 tbsp blueberry jam
• 3 3 3 tbsp blueberry jam
• 3 3 3 tbsp blueberry jam
• or.
• or.
• or.

Details

Servings 4

Preparation

Step 1

Preheatconvection oven to 180ºC (approx. 350ºF)

Mix cubed bread with 45g sugar in medium bowl.

Heat milk just a little and then add margarine in small pieces. When almost melted, turn heat off and add almond flavor.

Separate eggs, taking care so that not even a speck of yolk gets into whites.

Grease ovenproof dish or mold. I used two small silicone molds. I could have skipped the greasing in fact, but I didn't. I used margarine.

Pour flavored milk with margarine over sugared bread in medium bowl.

Add egg yolk and mix or whisk until well combined. Don't bother to beat egg yolks prior to mixing, it's not necessary. I use manual potato masher to get a good result suitable to my tastes...if you want a very smooth result, use an electric hand mixer or anything you are used to.

Pour this very runny mixture into greased mold or molds. Do not worry, it won't rise much in oven; anyway don't fill molds to the rim just in case.

Place on low rack of convection oven. Use special tongs so that you won't get injured by the high temperatures of oven. Set time to 35 minutes.

After 25 minutes, start preparing toppings.

Melt jam on low heat so that it is more fluid and spreadable. Take lid off your oven, place it in secure place and spread jam on top of pudding or puddings.

In medium bowl or deep dish, beat egg whites until they form soft peaks. Then gradually whisk in remaining caster sugar, until mixture is thicker and glossy.

Spoon this meringue over jam. Take care not to get drippings into oven.

Replace oven lid and cook for another 8-10 minutes.

Again with tongs, take tray with puddings out of oven and put it on cooling tray.

Eat warm if you want. Alternatively, place it in fridge after 1-2 hours of room temperature cooling.