Hello everybody!
I'm back again with a delicious recipe for y'all: Bread Cake.
Venezuela Bread Cake is not that different that the English Bread Pudding I believe, I mean, it has bread, it has sugar, it has milk and eggs. The differenci however it's how it's made.
A long time ago I heard from one of the eldest neighbours we have, that in Colonial Times, it was called "The Poors Cake" because, slaves made it with the leftover bread of their masters. That was not a surprise at all since our gastronomy was built in such a way, and as the time went by, we managed to make it better, but back to the cake.
The English Bread Pudding uses sliced bread, we use any kind of bread, and they place every slice soaked in milk and then pour the mixture of sugar, eggs and more milk. We don't do that, we do this:
1.- We soak the bread in milk until is soft.
2.- Then we blend it with the eggs, and sugar.
3.- We baked it in a previously caramel coated pan, like this...
And you can either have two outcomes:
1.- If you add more eggs than bread, the outcome will be like flan.
2.- If you add more bread that eggs, you have a heavier texture with chunks of bread and raisins.
Source
I did mine with these ingredients:
For the Cake:
1lt of whole milk
1 egg
3/4 of a cup of sugar
1tbs of vanilla essence
3 and a half pieces of old bread
1/3 of preserved fruits (raisins, nuts, etc)
For the Caramel:
1 cup of sugar
1tbs of vanilla essence
1tbs of water
The result was a very rich and dense cake, that reminded us about the good old days, and with a warm Lemongrass tea on a rainy afternoon, the perfect combo.
That's it for today. Thank's for stopping by!
