This is an easy way to turn some excess wholemeal bread (or bagels) into a delicious summer pudding with any type of fruits on top: nectarines, apricots, apples, kiwis, peaches etc. Rye bread can be also used in this recipe.
Ingredients:
250 g wholemeal bread (or bagels), crusts on, toasted and crushed into small pieces
40 g butter + 20 g butter. finely chopped
50 g toasted chopped hazelnuts
1/2 cup milk
1/2 cup demerara sugar
2 eggs, separated
2 large nectarines
a pinch of salt
Method:
Melt 40 g butter on low heat, mix in the sugar until dissolved.
Remove from the heat and leave to cool.
Mix in the nuts.
Beat the egg whites to stiff peaks.
In a separate bowl beat milk with yolks and a pinch of salt. Stir in the mixture of butter and nuts.
Stir in the bread and leave to soak for 10 minutes until most of the liquid is absorbed.
Gently stir in the egg whites.
Spoon the batter into a greased 22 cm baking tin and level the surface.
Arrange the sliced nectarines on top and sprinkle with finely chopped 20 g butter.
Bake in a preheated oven (180 C, fan 160 C) for 35-40 minutes or until a wooden toothpick comes out clean.
Leave to cool, then dust with some sugar powder.
Serve and enjoy!
Bon Appetit!
