Argentinean bread pudding with exotic fruit salad

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Remove the crusts from white bread, soak in milk and knead. Melt the butter. Add 50 g sugar, vanilla flavouring, lemon peel and melted butter. Caramelise 50 g sugar in a frying pan and use it to swing out the bottom of the moulds (6 cm high, 6 cm Ø). Pour the bread mixture into the ramekins and place in an ovenproof dish filled with hot water (the ramekins must be 3/4 full of water).

2. 2

   Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 55 minutes. In the meantime, peel the mango and cut the flesh into slices from the stone. Cut the papaya into quarters, peel and core it. Form mango and papaya into fans by making horizontal incisions. Peel and slice the pineapple. Halve the pineapple slices and cut out the stalk. Wash the starfruit, dab dry and cut into slices. Mix lime juice with brown sugar and boil up once. Leave to cool. Let the moulds cool down as well.

3. 3

   Wash the starfruit, dab dry and cut into slices. Mix lime juice with brown sugar and boil up once. Leave to cool. Let the moulds cool down as well. Use a knife to carefully remove the pudding from the rim of the mould and turn it out lukewarm. Arrange fruit and pudding on plates and drizzle with lime sauce. Decorate with lemon balm and lemmettests

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
420 kcal

CARBS
80 g

FATS
7 g

PROTEINS
8 g