Bread Pudding with Apples

INGREDIENTES

Candy for ramekins
Milk 1 l
Breadcrumbs 300g
Eggs 6
Sugar 300 g
1 tbsp grated naramnja
1 tsp vanilla essence
Green Apples 3
Several
Chantilly cream
Dulce de leche


PROCEDURE
 Acaramele a mold of 2 liters of capacity with central tube as explained on page 148. Reserve.
Arrange the milk in a bowl 3 liters. Enter 100% power and hot 5 minutes. Add the bread and fish flakes with fork (not liquefy, to prevent caking resulting pudding).
Stir lightly beaten eggs with sugar, zest and essence. Mix well. Add apples, peeled and cubed or sheets, mix again and pour the caramel mold. Cover with plastic wrap.
Enter 100% power and cook for 15-18 minutes, or until firm. Let stand 5 minutes and invert.
Serve cold, alone or with whipped cream or caramel.