Bread Pudding with Brown Bread

Beat the egg yolks and sugar until creamy. Fold in cloves, cinnamon and almond kernels. Remove 20 g of the brown bread and set aside. Stir the rest into the dough with the rum. Whip the egg whites until stiff and fold them in.

Grease a pudding mold and sprinkle with the 20 g bread flour.

Pour in the pudding mixture and close the mold with the lid.

Put the mold in a water bath and cook for 40 minutes.

Turn the hot pudding out onto a plate and serve it with wine sauce or fruit sauce.

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