Recipe for the day after: oliebollen bread pudding
Oliebollen are at their best when they have just come out of the deep fryer. Still fresh and wonderfully crispy, covered in generous amounts of powdered sugar. Do you have some left over after New Year’s Eve? Of course, you could briefly warm them up in the oven, but an even better idea is to make this oliebollen bread pudding. It also makes fantastic hangover food.
The oliebollen need to sit in the egg mixture for a while so that everything is properly absorbed. If you’re still sober enough on the 31st to make the mixture and combine the two, definitely do so. If not, an hour will be sufficient too.
How to make oliebollen bread pudding
Tear the oliebollen into pieces and place them in an oven dish. In a large bowl, whisk the eggs, granulated sugar and vanilla extract until smooth. Pour this mixture over the oliebollen in the dish and leave to stand for at least 1 hour.
Preheat the oven to 180 º C. Sprinkle the brown sugar evenly over the top for a crispy sugar crust. Cover the dish with aluminium foil and place it in the oven for 30 minutes. Remove the foil and bake the pudding for another 30 minutes; this prevents the top from burning.
Also read:
- What? Is nettle tea really that expensive? And more outrageously expensive products in the supermarket
- To drink or not to drink: what’s the etiquette for that bottle of wine someone brought
- 7 common pasta mistakes
