Bread pudding

1. Grease the baking dish with a small piece of butter. With the rest of the oil, we lubricate each piece of bread on one side.

2. Cut the greased slices of bread into a couple of pieces, put them in a prepared form, sprinkle with lemon zest and raisins.

3. Pour the milk into a saucepan, pour the cream here as well. We send a saucepan with milk contents to the fire, heat it up to a hot state, no need to boil.

4. Break the chicken eggs into a separate bowl, pour some sugar (about 50 grams), beat with a mixer until dense and stable peaks.

5. Slowly pour the hot milk mixture into the resulting mass, while not stopping whipping. The resulting mass is rubbed through a sieve for greater uniformity, then add vanilla extract to it.

6. Spread the resulting custard on bread, sprinkle the remaining sugar and a small amount of chopped nutmeg on top.

7. We send the mold to the oven preheated to 180 degrees, bake for 35-40 minutes, depending on the type and power of the oven. The surface of the pudding should be properly browned.

8. We are not in a hurry to serve the finished pudding on the table, let it stand a little at room temperature, 5-10 minutes will be enough.

We serve it on the table with cocoa, tea, and also very tasty with milk.

Help yourself!

Pudding is suitable for freezing both raw and ready-made. Just wrap the pudding tray with cling film and send it to the freezer. In this form, the dish can be stored for up to three months. It is better not to use a microwave or oven for defrosting. You just need to transfer the pudding from the freezer to the refrigerator and leave it overnight, during this time it will thaw and be ready for further cooking. The ready-made thawed pudding should be heated in the oven for 20 minutes at 160 degrees.