Bread pudding with gooseberry and cherry compote

For 4 people
  • 300 g green, not too ripe gooseberries
  • 250 g Morello cherries
  • 125-150 g Sugar
  • 1/2 Vanilla pod
  • 1 accumulated TL
  • cornstarch
  • 30 g Raisins
  • 200 g White bread crate (or toast)
  • 200 ml Milk
  • 60 g Butter or margarine
  • 60 g Sugar
  • 2 Eggs (size M)
  • grated zest of 1/2 untreated lemon
  • 1 pinch Salt
  • 30 g ground hazelnuts
  • Fat and breadcrumbs
  • mint or lemon balm
40 minutes
easy
1.
Wash, drain and clean the gooseberries. Wash and stone the cherries. Put the gooseberries, cherries, sugar, vanilla pod and 250 milliliters of water in the microwave dish. Cover and steam for five minutes at 600 watts. Remove the fruit from the brew with a slotted spoon. Mix the cornstarch with a little water and stir into the fruit stock. Heat another two minutes. Add the fruit to the juice and let it cool. For the bread pudding, wash the raisins and drain them. Cut the white bread into cubes and pour the milk over them. Mix the fat, sugar and eggs until frothy. Stir in lemon zest, salt and hazelnuts. Finally fold in white bread and raisins. Grease a microwave-safe pudding mold (about one liter) and sprinkle with breadcrumbs. Pour bread pudding in and cover with microwave foil and cook at 600 watts for seven minutes. Let rest in the mold for three minutes. Turn out onto a large plate and spread some compote around it. Serve garnished with mint or lemon balm. Add the rest of the compote extra
2.
Preparation time about 40-45 minutes
1 person approx.:
  • 660 kcal
  • 2770 kJ

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