For the bread pudding
500g of all-purpose flour
400g of unsalted butter, softened
50g of granulated sugar
7 large eggs
14g of active dry yeast
Salt
For the English cream
1/2 cup of milk
4 large egg yolks
120g of confectioner's sugar
Vanilla extract
Other ingredients
Cranberry compote, as available
Scooped whipped cream
Hazelnut leaves
Orange zest
For the bread pudding
500g of all-purpose flour
400g of unsalted butter, softened
50g of granulated sugar
7 large eggs
14g of active dry yeast
Salt
For the English cream
1/2 cup of milk
4 large egg yolks
120g of confectioner's sugar
Vanilla extract
Other ingredients
Cranberry compote, as available
Scooped whipped cream
Hazelnut leaves
Orange zest
How to prepare the bread pudding
Melt the yeast in milk
Add flour, butter, whole eggs, and salt
Mix well with a spoon
Grease a baking dish with plenty of butter
Spread the mixture evenly over the surface of the prepared baking dish
Let it rest for 1 hour if it's a warm day or 2 hours if it's a cold day
Preheat the oven to a high temperature
Mix an egg yolk with half a spoonful of melted butter and brush the surface of the mixture
Bake in the preheated oven for 30-40 minutes
After baking, cut into desired shapes
How to prepare the cream
Mix all ingredients well and beat well
How to serve the bread pudding
Dunk slices of bread pudding in English cream
Flip the bread pudding slices over, allowing the cream to penetrate each slice
Toast the bread pudding slices in a pan with a little butter
Remove the bread pudding from the pan and reserve
In the same pan, add sliced strawberries
Add a little granulated sugar and orange zest and fry lightly
Serve on a dessert plate with whipped cream and hazelnut leaves
Add cranberry compote and scooped whipped cream
Serve with additional folage of hortelã
