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Delicious bread pudding with raisins soaked in pisco, nutmeg, lemon zest and caramelized pecan nuts. The best thing is that it is covered with a delicious peach jelly.
Soak the bread in water to remove the acid you have for yeast, drain with the help of a sieve and separate it in a container.
Pour the evaporated milk into the container with the butter, add the condensed milk together with the raisins (previously drained) and the pecans, mix perfectly.
Gradually add the sugar until you get the desired sweetness.
Once mixed everything, add the grated lemon zest and a little nutmeg.
Finally add the eggs with the pinch of salt and pepper, mix well and let stand.
Grease a terrine and place baking paper in the bottom. Meanwhile, preheat the oven (either electric or gas) at 190 ° C for 5 minutes.
Place the pineapple slices (either preserved or natural) throughout the bottom of the terrine, pour the pudding mixture. Bake for 45 minutes at 180 ° C.
In a saucepan place the peach syrup with a little sugar, let it be consumed over medium heat. While liquefying the slice of peach and add it to the mixture.
Bathe the pudding with the jelly.
PRESENTATION
Place it in a terrine fountain with decorative paper and bathe over it with the peach jelly. Make a heart with the brown raisins.
TIPS
Refrigerate the undecorated pudding to rest.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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