Black Bread Pudding with Red Wine Foam

Swell brown bread crumbs with red wine. Beat butter with sugar and yolks until fluffy. Add nuts, vanilla sugar, orange zest and cinnamon, stir in bread crumbs. Whip egg whites with a little sugar and a pinch of salt until semi-stiff, stir some into the mixture, then again stir the mixture into the remaining whipped cream. Grease suitable pudding or soufflé molds (or coffee cups, but takes about 20 minutes longer) well with kitchen-warm butter and sprinkle with flour or sugar. Divide the pudding mixture evenly and poach in a hot water bath, covered, in the oven at 180-200 °C for at least 40-45 minutes (rather longer than shorter). For the red wine foam, whisk all ingredients in a kettle over steam (preferably with a dense whisk or hand mixer) until well foamy. Top with the pudding.

Preparation Tip:

By the way, this mass can be filled 2-3 days before baking and also baked or poached as a large pudding, cake or pie, in which case 1 tablespoon of flour and a little more breadcrumbs are needed. RECOMMENDATION: cranberries and ice cream.

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