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Bread pudding of Paasstol & advocaat cream

Tok tokkelroom bread pudding, delicious with vanilla sauce and raspberries. This recipe serves approximately 8 people.

Ingredients

8rehydrated apricots
1Easter bread almond paste
4Eggs
200mladvocaat (Dutch egg liqueur)
30gSugar
750mlWhole milk
Powdered sugar
Vanilla sauce
Fresh raspberries
butter for greasing

Preparation

  1. Preheat the oven to 180°C.
  2. Grease the baking dish with butter.
  3. Whisk the eggs and sugar with a whisk until light and airy.
  4. Heat the milk with the advocaat to 65°C.
  5. Pour this over the beaten eggs and mix well.
  6. Return to the pan and let it thicken while whisking over low heat.
    Tip: if it sticks to the whisk, it's ready.
  7. Strain immediately into a cold bowl.
  8. Chop the soaked apricots into pieces.
  9. Slice the Easter bread.
  10. Cover the bottom of the baking dish with it.
  11. Pour half of the custard over this.
  12. Sprinkle some of the apricots over it.
  13. Now cover with the remaining slices of Easter bread.
  14. Pour the remaining custard over it and finally add some more pieces of apricot.
  15. Cover the dish with aluminum foil and bake in the oven for 20 minutes.
  16. Garnish with vanilla sauce, fresh raspberries, and powdered sugar.