Sweet bread pudding

Sponge cake pudding: A festive treat

Total time: 1 hour
Preparation time: 20 minutes
Baking time: 30-40 minutes
Number of servings: 6-8

The history of cozonac pudding is a nostalgic one, evoking memories of family celebrations, when fresh-from-the-oven cozonac filled the house with heavenly flavors. This ingenious recipe transforms the leftover cozonac leftover in the days after the holidays into an exquisite and delicious dessert that is sure to carry the memories of those special moments.

Ingredients:

- 1 dry sponge cake (about 500-600 g)
- 6 eggs
- 600 ml milk
- 3 tablespoons sugar
- 1 rum or vanilla essence (according to preference)
- 100 g frozen berries or 50 g raisins
- 50 g chocolate flakes
- 1 tablespoon butter (for greasing the pan)

Step by step:

1. Preparing the ingredients: Start by cutting the pastry into large cubes, about 3-4 cm. Make sure you use a dry sponge as this will absorb the liquid better and give a better texture to the pudding. You can use nutty, cocoa or chocolate sponge depending on your preference.

2. Choosing the dish: Grease a baking tray with butter to prevent the pudding from sticking. The ideal pan is about 20x30 cm, but you can use other shapes if you prefer. Make sure it is deep enough to hold the mixture.

3. Arranging the sponge cake: Add the sponge cake cubes to the prepared tray, mixing them with the chocolate flakes and berries or raisins. The latter will add a touch of sweetness and a nice texture. If using frozen fruit, there's no need to thaw them first.

4. To make the liquid: In a large bowl, beat the eggs with the sugar and rum or vanilla essence until smooth. Add the milk gradually, stirring constantly to prevent the eggs from curdling. This mixture will become the creamy base of the pudding.

5. Pouring the mixture: Carefully pour the egg and milk mixture over the pudding cubes, making sure that all the pieces are well coated. Use a spoon to gently press the sponge to absorb the liquid.

6. Baking: Preheat the oven to 180°C (moderate heat) and place the tray in the oven. Leave the pudding to bake for 30-40 minutes, until golden brown and there is no visible liquid on the surface. Check from time to time as each oven may bake differently.

7. Cooling and serving: Once the pudding is baked, turn off the heat and let it cool in the pan for at least 15 minutes. Once cool, you can cut it into portions and serve plain or with a little cream or vanilla sauce.

Practical tips:

- Variations: You can add nuts, almonds or even white chocolate to diversify the flavors. You can also replace the berries with apples or peaches for a different taste experience.

- Creative serving: The pudding can be served warm or cold, depending on your preference. One suggestion is to serve it with a chocolate or caramel sauce for an extra treat.

- Calories and benefits: Cozonac pudding has about 300-350 calories per serving, depending on the ingredients used. It provides protein from eggs and calcium from milk, making it a good choice for a savory dessert.

Frequently asked questions:

1. Can I use fresh sponge cake: It is recommended that you use dry cozonac as it will soak better in the milk and egg mixture.

2. How can I store the pudding: The cozonac pudding keeps well in the refrigerator, covered, for 2-3 days. You can reheat it in the microwave before serving.

3. Is it suitable for vegans: You can adapt the recipe by using a vegan sponge cake (without eggs and milk), as well as vegan substitutes for milk and eggs.

4. What drinks go with the pudding: Cozonac pudding goes great with a fruit tea, a sweet wine or even a flavored coffee.

With this simple and delicious recipe, not only will you delight your guests, but you'll also turn leftover pudding into an unforgettable dessert. Savor every bite and enjoy moments around the table sharing stories and laughter!

 Ingredients: 1 dry cake 6 eggs 600ml milk 3 tablespoons sugar essence of rum or vanilla forest fruits from the freezer or 100g raisins 50g chocolate flakes 1 tablespoon butter