Bread pudding with wild rice, blueberries and orange-caramel sauce
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 282, total fat 4.5 G., saturated fats 1.5 G., proteins 11 G., carbohydrates 50 G., fiber 1.5 G., cholesterol 56 mg, sodium 321 mg, sugar 30 G.
Calories 282, total fat 4.5 G., saturated fats 1.5 G., proteins 11 G., carbohydrates 50 G., fiber 1.5 G., cholesterol 56 mg, sodium 321 mg, sugar 30 G.
Bread pudding is a wonderful way to enjoy delicious homemade baked goods without the hassle of making dough, and it's also a delicious way to use up stale bread and rolls you're too embarrassed to throw away. If you only have fresh bread, toast it in the oven first. For added texture, mix cooked wild rice with bread cubes. Top it all with a low-calorie cream made from unsweetened condensed milk, low-fat milk, and eggs, seasoned with spices and fresh blueberries, and bake in the oven. The bread, soaked in the cream, acquires a wonderfully delicate pudding texture. Serve with orange-caramel sauce and savor every bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g sweet Hawaiian bread or any sweet bread, cut into 1 cm pieces (about 10 cups)
- 1 and 1/4 cups unsweetened, fat-free condensed milk
- 1 cup of milk with 2% fat content
- 0.5 cup + 2 tablespoons sugar
- 1.5 tsp vanilla extract
- A large pinch of grated nutmeg
- 2 large eggs category CO
- 3/4 cup cooked wild rice
- 1 cup blueberries
- 1 tbsp toasted sliced almonds
- 1/4 tsp finely grated orange zest
- 1 tbsp. orange juice
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
Place the bread cubes on a baking sheet and bake, stirring halfway through, until golden brown, about 15 minutes. Cool. - In a large bowl, combine 1 cup unsweetened condensed milk with 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt, and the eggs. Add the cooled bread cubes and wild rice. Stir to evenly distribute the ingredients and set aside until the bread has absorbed most of the liquid, about 30 minutes.
- Stir the blueberries into the mixture and transfer to a lightly greased 2-quart baking dish. Sprinkle with almonds and bake until the pudding is set and golden brown, 30 to 40 minutes. Remove from the oven and let rest for a few minutes.
- Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Heat over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Add the remaining 1/4 cup condensed milk, 1/2 teaspoon vanilla, orange zest, orange juice, and a pinch of salt. Bring to a simmer and cook for about 2 minutes, until the sauce thickens slightly. Pour the caramel sauce over the pudding. Serve the pudding warm or at room temperature.
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