Semolina Pudding coated with toasted breadcrumbs

 

Despite the strange name, this is light and easy to prepare when you need a quick snack.

Semolina pudding coated with toasted breadcrumbs

via No Salty

Ingredients

For pudding

500ml Milk

5-6 Tbsp semolina flour (used 6 Tbsp)

3 Tbsp sugar

1 sachet x 8g vanilla sugar

grated zest of 1 lemon

bread crumbs

oil for toasting

To serve

powdered sugar+powdered cinnamon , for sprinkling

Jam of your choice

Method

1) In a sauce pan, mix together semolina flour and both types of sugar. Gradually pour in cold milk, mix ensuring no lumps.

2) Cook mixture on low heat by stirring continuously until thicken like pudding. Mix in zest of lemon. Pour onto a dish sprinkled with a little water to cool and to set. You can set it in the fridge as well.

3) Start toasting breadcrumbs with a little oil in non-stick pan. When bread crumbs is well toasted let it cool.

4) When pudding is set and able to cut into cubes, roll the cubes onto the cooled bread crumbs. Serve with some sprinkled powdered sugar, cinnamon and your favourite jam.

Don't throw away the bread!

Hungarians are extremely fond of their bread. The Hungarian bread is delicious and essential for the kitchen. Most importantly they must be served fresh especially when eating with stew and goulash. That said, we do have quite high wastages in terms of stale bread. Well, to reduce the amount of bread being just discarded, its better to make them in to pudding once in blue moon, don't you think?

Verdict : Considering that I haven't actually tasted this before in my life, it was overall a good experience trying for this recipe. Aside that its too sweet to my taste, the positive is the roasted texture on top combined with moist bread inside..simply Lovely!



Bread Pudding
Ingredients
Serves 8.

12 slices day-old baguette; cut into 3/4-inch
4 eggs; room temprature
1/2 cup light brown sugar; firmly packed
3/4 tsp vanilla extract
1/2 tsp ground cinnamon
pinch freshly grated nutmeg
pinch Salt
4 cups milk
1/4 cup dried cranberries or raisins
confectioners' sugar; for dusting

Method

Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.

In a bowl, whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended. Pour in the milk and whisk until combined. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.

Meanwhile, preheat an oven to 350°F (Gas mark 4).

Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.

Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature. Generously dust the top of each slice with confectioners’ sugar.