This recipe is part of Toivo’s menu for VEMU Estonian Museum Canada’s Beer and Snacks event with Kalev Nisbet from Godspeed Brewery.
Ingredients:
- kringel (cubed into roughly ½ inch or 1.5 centimetre sized pieces)
- 1 litre of heavy cream or milk
- 4 egg yolks
- 4 whole eggs
- 200g of white sugar
-1 litre of heavy cream
- 12 egg yolks
- 200-250g of white sugar
- vanilla (or any other aromatics you may like)
Method of preparation:
For the kringel bread pudding part of the recipe, I start by cubing my kringel and leaving it out overnight to dry up. Stale bread soaks up the custard mixture better.
For the kringel custard portion of this recipe, we use a mixture of whole eggs and yolks and a litre of heavy cream. Feel free to use half cream and milk or all milk. It really comes down to your desired richness for the dish.
