Cream the butter with the honey and the egg yolks. Add the cocoa, cinnamon, orange zest and rum. Finely grate the bread, almond kernels and nuts and stir into the dough. Finally, fold in the flour mixed with the baking powder. Let the dough rest for half an hour.
In the meantime, grease the pudding mold extensively with the melted butter and sprinkle with the semolina. In a suitable saucepan, bring enough water to a boil.
Whip the egg whites until stiff and fold into the batter. Fill the quantity into the pudding mold and close it with the lid. Cook in a boiling water bath for about 1 1/2 hours. Remove the give from the water bath and leave open for 5 min.
Carefully loosen the edges of the pudding with a kitchen knife and turn out onto a plate.
The Frankfurt bread pudding tastes equally good warm as well as cooled.
This goes well with it: Whipped cream sweetened with honey and flavored with vanilla or ginger tastes very good with coffee or tea.
If the pudding is served as a dessert, quince or apple puree goes very well with it.
My Tip:
It is important that the water bath is boiling hot when the mold goes in, otherwise the pudding will not rise sufficiently. There should only be enough water in the pot so that the mold is securely in it and doesn’t start to float, otherwise the pudding will slip to one side and the bread pudding will be crosswise.
If you can’t get a pudding mold, you can make the bread pu
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