Bread Pudding
| By : |
Food Stylist, cook, lover of food and food photography.
Ingredients
|
Instructions
- For the caramel, put the sugar in a pan and over low heat, wait for the sugar to melt without stirring until you have a blond caramel. You can move the pan as it melts but don't mix with a spoon, just move the pan. Put this caramel in the mold and turn so that it covers the base and the walls.
- Chop up the old bread and soak it in the milk.
- Manually beat the eggs and mix them with the sugar, vanilla and orange zest. This is where you would add the hydrated raisins in hot water.
- Combine the egg mixture with the soaked bread.
- When the caramel in the mold is hard, add the entire mixture and cover the mold with platinum paper.
- In the bowl of the Instant Pot® add 2 cups of water and put on the rack. On the grate put the mold.
- Replace and lock the lid of the Instant Pot® making sure the steam release valve is turned to “sealing”. Set the function to Pressure Cook and set the time to 40 Minutes.
- Let cool before unmolding. Ideal the next day so it compacts more. Store in the refrigerator and serve with honey on top.
