The classic bread pudding in Littoral tastes of its oranges and goes with sweet grains made with the very special product of the region: the yerba mate. Oranges are one of the citric fruits typical of this area, one of the main producers of this delicacy.
for 8 portions
| 600 g. | BREAD CRUMBS |
| 1 lt. | MILK |
| 100 g. | RAISINS |
| 50 cc. | ORANGE LIQUOR |
| 1 unit | ORANGE ZEST |
| 6 units | EGGS |
| 200 g. | SUGAR |
| n/a | VANILLA EXTRACT |
| 100 g. | NUTS |
CARAMEL
| 250 g. | SUGAR |
SWEET GRAINS
| 250 cc. | WATER |
| 75 g. | YERBA MATE |
| 75 g. | SUGAR |
| 1 unit | LEMON |
Soak bread in milk. Place on a bowl the raisins, together with liquor and orange zest. Let it hydrate. Separate, whip eggs with sugar, vanilla extract and chopped nuts. Add bread crumbs with milk and mix well to integrate ingredients. If you wish a smoother texture, mix the preparation. Finally, add raisins previously hydrated in orange liquor and orange zest.
*Caramel *
Prepare a dry caramel with sugar only. Spread through the mold and let it cool down. Pour the previous preparation in the caramelized mold and cook in bain Marie in the oven at medium heat during approximately 1 hour.
Sweet grains
For sweet grains, place in a pot all ingredients, one by one, and boil. Cook at low heat for 10 minutes. Remove from oven, strain in a fine sieve and keep in the freezer, till it solidifies. To be more consistent, scratch with a fork each half an hour and at the time of being served.
Yerba mate was the base of the Guarani’s diet. They called it “caa-mate”. “Caa” means plant or herb in Guarani, and mate is believed that derives from the Quichua word “mati”, name given to the squash where it was served.
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