WINTER WHOLEMEAL AND GINGERBREAD PUDDING

A DESSERT TO ACCOMPANY A GLASS OF SAINT-EMILION?

Dessert

Number of servings

60 min.

Preparation time

45 min.

Cooking time

ingredients

5 slices of stale wholemeal bread

5 slices of gingerbread

3 farm eggs

200 ml of sweetened condensed milk

600 ml of milk

50 grams of walnuts

2 Reine des Reinettes apples

2 teaspoons of unsalted butter

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preparation

Preheat oven to 180 ° C.
Cut the bread – wholemeal and gingerbread – into 2 cm die. Crush the walnuts coarsely.
Butter a baking dish, before adding the bread cubes.
In a bowl, beat the eggs with a whisk. Pour the milk and condensed milk. Mix.
Pour the mixture over the bread, leave it to rest for 15 minutes.
Add the diced apples and nuts. Stir.
Bake for about 45- 50 minutes.
Remove from the oven. Serve warm, accompanied if you wish with a dollop of Golden Syrup.

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