Cherry Pudding
Ingredients
- Ingredients
- butter (for the mold)
- 75 grams raisins
- 4 centiliters Cherry brandy
- 6 day-old White rolls
- ½ tsp Ground cinnamon
- 1 generous pinch allspice (ground)
- 150 milliliters milk
- 1 Vanilla bean
- 1 pc fresh Orange peel
- 100 grams sugar
- 4 eggs
- 1 pinch salt
- 4 Tbsps softened butter
- 1 jar Sour cherry (720 ml)
- powdered sugar (for dusting)
Preparation steps
Butter baking dish.
Soak raisins in kirsch.
Cut off bread crust, sprinkle bread with cinnamon and allspice and put into a bowl. Combine milk with slit vanilla bean, orange peel and sugar, bring to a boil and pour over bread. Let stand for about 10 minutes. Remove vanilla bean and orange peel, mush bread with a fork. Separate eggs. Beat egg whites with salt until stiff. Add egg yolks with 2 tablespoons of butter and drained raisins to bread and mix well. Add well-drained cherries. Fold in egg whites. Place mixture into the mold and smooth. Sprinkle with crumbs and dot with remaining butter cut into small pieces. Bake in preheated oven at 160°C (approximately 325°F) for 50-60 minutes or until golden brown.
Remove from oven and dust with powdered sugar. Serve warm or cold.
