Hello and welcome to the channel!

Today I'm going to teach you how to prepare the most delicious BREAD AND APPLE PUDDING that melts in your mouth! Treat yourself to this delight and let's learn.

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RECIPE PARTNERS
Bombay - https://www.bombayhs.com.br/
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BREAD PUDDING WITH APPLES
CARAMEL SAUCE
240 g refined sugar Sifted

120 ml of filtered, boiling water

INGREDIENTS FOR THE PUDDING:
4 to 5 units of "dry" French bread, crusts removed and finely chopped (150 g) or 5 cups
½ can of good quality condensed milk (200 g)
2 tablespoons of sifted refined sugar (30 g)
60 g of cold, chopped unsalted butter
1/3 cup of hydrated white and/or black raisins (60 g)
1 pinch of Bombay Fleur de Sel
2 medium apples, peeled and diced (240 g with peel)
500 ml of boiling UHT whole milk

1 good pinch of freshly grated Bombay nutmeg
Zest of 1 medium Tahiti lime
2 medium eggs, lightly beaten (total of 100 g or 100 ml)
1 teaspoon of vanilla extract Bombay
Bombay cinnamon powder (used in assembly)

✔️ See all the details of the dough preparation, final assembly, baking, and how to unmold correctly through the video on the Sabor de Festa channel.

CHEF'S TIPS:
✔️ The measuring cup used in this recipe is 240 ml.

✔️ The bread, crusts removed and chopped, will weigh 150 g, or, if you prefer, measure 5 teacups of the same, well pressed.

✔️ The bundt pan used is 20 cm in diameter x 8 cm high.

✔️ It is advisable to let the pudding cool completely before unmolding it, or, if you prefer, do it the next day following the instructions in the video.

✔️ This recipe yields 12 servings.

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