3 eggs, lightly beaten
1 tablespoon of vanilla essence
1 tablespoon of cornstarch
1 tablespoon of butter
2 tablespoons of oil
8 slices of bread without crust (160 g)
For the sauce
1 cup of cornstarch (180 g)
1/2 cup of water (120 ml)
1/2 teaspoon of ground cinnamon to dust
4 medium-sized cream ice cream balls (300 g - to serve with)
3 eggs, lightly beaten
1 tablespoon of vanilla essence
1 tablespoon of cornstarch
1 tablespoon of butter
2 tablespoons of oil
8 slices of bread without crust (160 g)
For the sauce
1 cup of cornstarch (180 g)
1/2 cup of water (120 ml)
1/2 teaspoon of ground cinnamon to dust
4 medium-sized cream ice cream balls (300 g - to serve with)
In a bowl, mix the eggs, vanilla essence, and cornstarch. Reserve
In a medium skillet, over high heat, melt the butter in oil
Pass four slices of bread into the egg mixture and place them side by side in the skillet
Lower the heat to medium and fry until golden brown on both sides (approximately 2 minutes)
Drain on paper towels
Repeat with the remaining slices. Reserve
Prepare the sauce: In a small pan, melt the cornstarch over low heat, stirring constantly with a wooden spoon, until it becomes caramel-like (about 5 minutes)
Add the water carefully, pouring along the edge of the pan, without stopping to stir, until the cornstarch is completely dissolved (approximately 2 minutes)
Remove from heat
Distribute the bread pudding among four plates, drizzle with the sauce, dust with cinnamon, and serve each plate with a cream ice cream ball
Serve immediately
564 calories per serving
