Bread pudding with strawberry sauce recipe

  1. Grease the bundt with 15 grams of butter and soften the raisins in hot water. Grate the bread in a bowl.
  2. Boil milk and pour it over the bread.
  3. In another container, knead the rest of the butter, at room temperature, with 100 grams of sugar and 2 egg yolks. Mix it until achieving an even cream and bind it with the bread, then add the drained raisings, the cut hazelnuts and a table spoon of rum.
  4. Salt the whites slightly and whip them until they form firm peaks; then place them delicately with the bread.
  5. Pour 250 ml of water in the pressure cooker. Put the mix in the bundt, close it and place it in the pot. Allow pudding to cook for 30 minutes from the ringing. After this time, turn heat off, allow steam to escape, open the pot, uncover the bundt and cool.
  6. Meanwhile prepare the sauce. Wash the strawberries well, dry them and process them with the mixer. Pour 600 ml of water in a saucepan, add the remaining sugar and washed orange peel. Boil and let cook for 4 to 5 minutes, and then add the rest of the rum. Allow the light syrup to cool and serve it cold with the strawberry sauce.
-  1 pinch of salt
-  160 g of sugar
-  400 ml of milk
-  170 g of stale bread
-  1 tbsp of raisins
-  40 g of peeled hazelnuts
-  25 ml of rum
-  250 g of strawberries
-  60 g of butter
-  2 eggs
-  Peel of  ½ an orange