New Scandinavian Cooking - Bread Pudding by Andreas Viestad

Tear half a loaf of bread into small pieces.

Add 2 cups of cream to the torn bread and mash it together.

Add half a cup of brown sugar, adjusting for desired sweetness.

Add the seeds from half a vanilla bean.

Incorporate 4 eggs into the mixture.

Crush some nuts and add them to the mixture for texture.

Line an ovenproof dish with raspberries.

Pour the bread pudding batter into the dish, filling it almost to the top.

Add lingonberries and red currants to the batter, along with blueberries.

Bake in the oven at 175 Celsius (350 Fahrenheit) for about half an hour.

Check for doneness by poking with a knife to see if the mixture has set.

Equipment Needed

Allergens