Vanilla breadcrumb pudding with raisins

1 serving


Break vanilla crumbs, fold into a saucepan, pour hot milk, cover and leave for 15 - 20 minutes. Go through the raisins and rinse. Rub egg yolks with sugar and mix with soaked crumbs, then add raisins, melted butter, whipped whites and mix everything well. Put the mass in a special mold with a hole in the middle, having previously lubricated it with a thick layer of oil and sprinkled with crumbs. The form must be filled in at 3/4 so that there is room for lifting the pudding. Put the filled form in the oven for 30-40 mi-put. Pudding is ready if it lags behind the form. Serve hot to the table. You can serve sweet syrup to the pudding.