Bread roll pudding with almonds and wine sauce

Name: Bread roll pudding with almonds and wine sauce
Total time: 1 h 15 min
Yield: 6-8 slices
Cuisine: Hungarian
Ingredients: 4 buttery bread rolls (brioche-style); 200-300 ml milk; 50 g butter; 5 egg yolks; zest of 1/2 lemon; 6 tbsp sugar; 80 g blanched, ground almonds; 6 egg whites; butter and flour for the mold; for the wine sauce: 5 egg yolks; for the wine sauce: 5 tbsp sugar; for the wine sauce: 100 ml good quality white wine; for the wine sauce (optional): a little lemon zest

Time: 1 hr 15 min (about 35 min hands-on)6-8 slicesapprox. 810 kcal / serving (estimated)approx. 19 g protein / serving

Bread roll pudding with almonds and wine sauce (illustration)

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Method

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Peel the rolls thinly, soak them in the milk for about 10 minutes until softened.
Beat the butter fluffy, add the egg yolks, the lemon zest, the sugar and the ground almonds, and mix smooth.
Squeeze the softened rolls out thoroughly, pass through a sieve or mash with a fork, and stir into the creamy base.
Whip the egg whites into a stiff foam and fold gently into the mixture.
Pour into a buttered, floured pudding mold of about 1.2 liters, and cover.
Set in a water bath (water reaching halfway up the mold), and steam over low heat for 45 minutes.
Just before serving, make the wine sauce: in a metal bowl, whisk the egg yolks together with the sugar and the white wine, and cook over a water bath (not boiling), stirring constantly, for about 8-10 minutes into a thick, creamy sauce — it must not boil or it will curdle. Stir in a little lemon zest if desired.
Turn the pudding out onto a plate, and serve the wine sauce separately in a sauce boat.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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