Recipe by Cristian Gomez & Catalina Venegas from Café Turri – Third runners up Dilmah Real High Tea Global Challenge 2015
• Eggs 6
• Sugar 150 grs.
• Vanilla stick 1
• Cinnamon 1 tsp.
• Nutmeg 1 tsp.
• Milk 1 lt.
• Condensed milk 1 can
• Raisins 50 grs.
• Dried apples 30 grs.
• Walnut 50 grs.
• Stale bread 300 grs.
• Pisco 100 cc.
• Corinth raisins 50 grs.
Boil the milk with the vanilla stick, to infuse it and cool it.
Leave the raisins and dry apples to soak in Pisco for 1 hour.
In a large mixing bowl add the bread chunks, the milk, condensed milk, nutmeg, and cinnamon powder.
Let sit around 2 hours. Mix the eggs, and add the dry apples and raisins to the mix.
Pour the ingredients into the baking pan containing the caramel. Previously made with the walnuts.
Bake in a preheated oven for 30 minutes or until set. Let bread pudding cool, and wait until next day to enjoy.