softened butter mash with a fork with nutmeg, cinnamon and orange zest. Grease a baking dish with a small amount of the resulting fragrant oil. Spread the rest on slices of bread (buns or Easter cake).

Cut the slices of bread diagonally and place in the prepared pan. Small slices of a bun or Easter cake can not be cut. I got two forms: one large and a small bowl.

Beat eggs and yolks well with sugar until smooth. Mix milk with cream and heat until hot to the touch. Pour in a thin stream into egg mixture constantly whisking.
I whipped with a mixer, but a whisk will do just fine. Add vanilla.

Pour the cream into the mold(s) with the bread. At first it may seem that there is a lot of cream and at most half of it is placed in the form, but wait a couple of minutes, the cream will be absorbed into the bread, and gradually you will use it completely. Leave for at least 20 minutes so that the bread is soaked with cream.

Meanwhile, preheat the oven to 180 degrees. Bake the pudding for 45 minutes. Allow pudding to cool and firm up before serving. Sprinkle with powdered sugar.
Enjoy your meal!

After three or four days, Easter cakes prepared for Easter begin to get stale. I bring to your attention a recipe that gives a second life to this pastry. This is the most delicate pudding with the aroma of orange, reminiscent of a soufflé. Easter cake is cut into small plates, laid out in a mold and poured with a mixture of eggs, yolks, milk and cream. And then baked. Simple, very tasty and Easter cakes do not need to be thrown away.

- Meet Alice: it's pudding! Pudding is Alice! Take it away!..

Well, they just introduced you, and you are already at him with a knife!

As I understand Alice! To be honest, I couldn’t calm down and cut off piece by piece for myself, without waiting for it to cool down ... The pudding was insanely delicious! Crispy on the outside and tender on the inside.

At the same time, no one will guess that you used "yesterday's" pastries.

Bread pudding is a dish that is prepared very quickly, moreover, from a very simple products. And what can be better than easy pudding along with a cup of coffee for breakfast? Make bread pudding and you'll always know what to make with stale bread or baguette. And you can experiment with the recipe by adding various dried fruits, nuts, as much as your heart desires.

For fragrance oil:

Butter - 100 gr.

Zest of one orange

Cinnamon and ground nutmeg- ¼ tsp.

For the pudding:

Sweet bread or a roll (brioche, cake with raisins, Easter cake, etc.) - 400-500 gr.

Egg yolks - 6 pcs.

Cream 25-33% - 300 ml.

Milk - 300 ml.

150 gr. Sahara

Vanillin - 1 gr.

orange or apricot jam or jam - 3-4 tablespoons.

Softened butter rub with grated orange zest and spices.

Bread or Cut the cake into 1cm thick slices. If the cupcake is in the shape of regular bread, then cut the pieces diagonally.

Brush each piece thinly with fragrant oil.

Grease the pudding pan with the same oil.

Whisk the yolks with sugar. Heat the milk and cream in a saucepan (do not boil). Pour the egg-sugar mixture carefully into the milk. Stirring constantly with a whisk, cook until it thickens (the mass should not boil).Remove from heat and add vanilla.

Dip each greased piece of bread into the egg and milk mixture. Then lay them out in a mold, overlapping them.

Pour the remaining milk with eggs.Let stand 15-20 minutes to soak the bread.

The oven must be preheated to 180 degrees. Pour water into the pan so that it reaches the middle of the mold. And put in the oven for 35 minutes.

Jam or jamwarm up a little in a saucepan. Take out the browned pudding and brush it with jam with a brush and return it to the oven for another 10 minutes. The finished pudding has a soft, even slightly trembling middle and a crispy glazed crust.

The pudding can be served hot with a scoop of ice cream or chilled with hot coffee or tea.

Today I will tell you how I “gave a second life” to stale Easter cakes. As for me, it is very "convenient" and desired recipe. Does it happen to you that you go into a pastry shop and pick up all kinds of buns, and some even two? It's rare for me, but it happens. And like all pastries, delicious while fresh, and then? Crackers? trite. And using (stale buns, Easter cakes, croissants and bread) in such a pudding is a pleasure.

There are similar bread puddings in both English and German cuisine (called "Michel" in my opinion). And in England, this dessert appeared back in the 13th century and it was called "poor man's pudding", because it was prepared from stale bread, dipped in water, to which a little sugar and spices were added. Well, in our time it is quite a worthy and tasty dessert.

Just try to imagine this taste: fragrant, delicious cake(was), creamy gentle English custard(CUSTARD) and juicy plums, mmm. Now I will bake (and forget about it) Easter cake every year, especially for this wonderful dessert.