PUDDING WITH SAUE CARAMEL AND QUINCE SAUCE

Ingredients:

CARAMEL AND QUINCE SAUCE 1½ cups cane sugar ⅔ cup water 80 g butter 60 g mascarpone cheese ¼ cup milk ¼ cup of Grandma's quince liqueur PUDDING About 500 g of challah or buttered rolls 1 glass of sugar 2 eggs ¾ cup 30 or 36% cream 400 g condensed milk ½ cup raisins ¼ cup almonds ¾ tablespoon vanilla extract 1 teaspoon cinnamon ½ teaspoon nutmeg

Steps:

Start by preparing the sauce. Combine water and sugar in a saucepan. Cook over medium heat until the sugar dissolves, then continue cooking, without stirring, for about 15 minutes, until the whole thing turns golden. Remove from heat and slowly add butter and mascarpone cheese, stirring constantly. Then add milk and Nalewka Babuni Quince. Mix well and set aside to cool. In another pot, prepare the pudding ingredients. Mix condensed milk, sugar, eggs, cream and raisins, almonds and spices. Add ¾ cup of the previously prepared sauce and combine everything thoroughly. If the sauce is too thick, you can add a little milk. Add the challah cut into small cubes and stir gently until all the pieces are covered by the sauce, then store in the refrigerator for 30 minutes. Preheat the oven to 180°C. Grease a casserole dish with butter and layer the bread with the sauce. Garnish with raisins, nuts and chocolate and bake for 35 minutes. Serve with the rest of the caramel-quince sauce and Nalewka Babuni Quince.