Cut the bread into small pieces. The bread can be old, meaning it doesn’t need to be crunchy, in fact bread pudding is a recipe that is just right for recycling bread that already has a chewy consistency.
Place the pieces of bread in the blender along with the milk that has to be warm (not hot). Let it hydrate in the warm milk for half an hour.
Meanwhile we are going to make the caramel: place a glass of sugar in a non-stick pot. In another container we bring half a glass of water to a boil. When the sugar is completely melted we remove it from the heat and add the boiling water, stirring until it is fully integrated. Then we let it cool until the caramel is ready. I recommend that you see the complete recipe in the link that I left you above, because you can’t play with hot caramel!
Now we put the caramel in the mold in which we are going to make the bread pudding. It is important to make sure that the caramel covers the entire bottom and edges as you can see in the video.
After half an hour, blend the bread and milk. I blend it completely until it becomes creamy. If you want the bread pieces to be noticeable, you can blend it less.
After obtaining the desired consistency, add the sugar and eggs and blend again until completely integrated.
Add the lemon zest (you can also add vanilla essence if you want). If it is too thick, this is the time to add a little milk before blending again for the last time.
Place the mixture in the caramel-covered mold and cover with parchment paper. The parchment paper keeps the bread pudding from drying out, it really works!
To make this bread pudding, we need to cook it in a bain-marie, so we are going to place the pudding mold on a baking sheet containing water.
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