Old-fashioned pear bread pudding
(0)
60 min
Under an hour
Kifli Kukták
A klasszikus magyar máglyarakás ellenállhatatlan őszi változata: vaníliás tejes kiflikockák, fűszeres pirított körteréteg, dió és pikáns sárgabaracklekvár, mindez aranybarnára sült, roppanós tojáshab-koronával borítva.
Preparation method
Preparation and bread roll base
Preheat the oven to 180 °C (conventional top and bottom heat), and lightly grease a medium-sized baking pan or ovenproof dish with a little butter.
Cut the bread rolls into slices approximately 1 cm thick. Separate the eggs: place the yolks into a large mixing bowl and set the whites aside in a clean bowl for the meringue layer.
Add 50 g of granulated sugar and the vanilla sugar to the egg yolks, then beat until pale and fluffy. Pour in the lukewarm milk and melted butter, and mix until smooth. Fold in the sliced bread rolls and let them rest for a few minutes to soak up the fragrant milk mixture.
Chef's tip
Choose ripe but firmer-fleshed pears (such as Williams or Kaiser varieties) so they do not fall apart during sautéing and retain their juicy texture.
For the meringue, whip the egg whites in a completely clean, grease-free bowl; a few drops of lemon juice will make the meringue even more stable and glossy.
Stale, 1-2-day-old bread rolls are ideal for this dessert, as they absorb the vanilla milk mixture perfectly without becoming soggy.
Ingredients
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