Bread pudding with rumovs

Name: Bread pudding with rumovs
Yield: 4
Ingredients: 0.25 dl Desiccated coconut; 0.5 tsp Grated nutmeg; 0.5 tsp Ground cinnamon; 0.75 dl Rome; 0.75 dl Raisins; 1 Eggs; 1 Large or 2 small egg yolks; 1 dl Sugar; 1 tsp Vanilla sugar; 2.25 dl Icing sugar; 2.5 dl Whole milk; 25 g Melted butter or margarine; 75 g White bread in slices, without poppy seeds; 75 g Butter

Desserts (cold)

Cook time: 0 min.
Servings: 4

Ingredients for Bread pudding with rumovs

0.25	dl	Desiccated coconut
0.5	tsp	Grated nutmeg
0.5	tsp	Ground cinnamon
0.75	dl	Rome
0.75	dl	Raisins
1		Eggs
1		Large or 2 small egg yolks
1	dl	Sugar
1	tsp	Vanilla sugar
2.25	dl	Icing sugar
2.5	dl	Whole milk
25	g	Melted butter or margarine
75	g	White bread in slices, without poppy seeds
75	g	Butter

Instructions for Bread pudding with rumovs

To prepare the Bread pudding with rumovs recipe, please follow these instructions:

Leave the crusts on the bread. Cut the slices of bread into cubes and put them in an ovenproof dish that holds 1 liter. Bring raisins and coconut cream over.

Whip the egg and add milk, sugar, melted fats and spices. Pour the egg yolk over the bread. Behind 175º until the bid has been golden, about 40 minutes.

Make the sauce in the meantime.
Cut the butter in bites and put it in a saucepan. Add flour and leave for 30 minutes.

Hot butter and flour on low heat to the sugar have been absorbed and the mixture is thick and creamy. Stir constantly with a wooden box.
Remove the saucepan from the heat and add egg yolk. Add room and stir well.

Leave the sauce in the pan and heat it up just before serving.

Bread pudding with rumovs

Ingredients for Bread pudding with rumovs

Instructions for Bread pudding with rumovs

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