Bread Pudding Recipe

 Pudding Ingredients
     Leftover bread 600 g
     Milk 1 l
     100 g Raisins
     Orange liqueur
     1 orange zest
     6 eggs
     1 cup sugar
     Vanilla extract
     100 g walnuts
Caramel
     1 cup sugar
Several
     Candied orange triangles
     Nuts
     Raisins
     Whipped cream
Procedure Pudding
Peel and soak bread in milk.
Place in a bowl of raisins along with the liqueur and orange peel, moisturize leaving.
Separately, beat eggs with sugar, vanilla essence and chopped nuts. Incorporate the bread crumbs with the milk and mix well to incorporate ingredients. Finally, add the previously hydrated raisins in orange liqueur and orange zest.

Caramel
To prepare the mold, place a pie pan on a burner round cup sugar, moisten lightly with water and make a light caramel. Spread throughout the mold and let cool.
Pour the mixture into the pie pan before cooking caramel and bath in a moderate oven for 1 hour.

Assembly
Unmold and decorate with candied orange triangles and sprinkle with walnuts and raisins. Serve with whipped cream.