Bread pudding with beer zabaione

Ingredients for 6 servings:

• 100 g breadcrumbs (spelt breadcrumbs)
• 3 cl rum
• 120 g butter, soft
• 100 g sugar
• 4 medium-sized egg yolks
• 4 m.-large egg whites
• 100 g almonds, ground, without skin
• Butter for the molds
• ⅛ liter of Altbier
• 20 g sugar
• 1 pinch of cinnamon
• 4 small egg yolks

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

enjoy warm

To make the bread pudding, soak the breadcrumbs in the rum, cover, and set aside. Cream the butter with half the sugar until fluffy, then gradually add the 4 egg yolks. Beat the egg whites with the remaining sugar until stiff peaks form and fold into the egg yolk and butter mixture. Then carefully fold in the ground almonds and the soaked breadcrumbs. Pour the mixture into 5 small, buttered, ovenproof dishes. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. During baking, combine the Altbier with the sugar, egg yolks, and cinnamon in a bowl and beat over steam until fluffy. Turn the finished bread pudding out onto plates and pour the zabaglione over it.