Aranygaluska
Fluffy golden bread dumplings caramelized in butter and walnuts, then drenched in warm vanilla custard sauce. A Hungarian dessert that looks fancy but comes together easily.
- Total time
- 45 min
- Servings
- 6
- Calories
- 478
- Protein
- 9g
Ingredients
- 1 loaf (about 12 oz) brioche or white bread loaf
- 6 tablespoons unsalted butter
- ½ cup granulated sugar
- 1 cup walnuts, finely chopped
- 2 cups whole milk
- 5 large egg yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Remove the crust from the brioche loaf using a serrated knife, cutting away all brown edges until only the soft white crumb remains.
- 2
Cut the crustless bread into 1-inch cubes — hold the bread steady with one hand and use a serrated knife to slice lengthwise, then crosswise, then turn and slice perpendicular.
- 3
Heat 3 tablespoons of butter in a large skillet over medium heat until it foams and smells nutty, about 90 seconds; you should see small brown specks on the surface.
- 4
Add half of the bread cubes and stir constantly with a wooden spoon until every piece is coated with butter and the cubes turn light golden, about 4–5 minutes.
- 5
Transfer the golden bread cubes to a plate using a slotted spoon, leaving any excess butter behind in the skillet.
- 6
Add the remaining 3 tablespoons of butter to the skillet and repeat step 4 with the second batch of bread cubes.
- 7
Return all the toasted bread cubes to the skillet and sprinkle 0.5 cup of sugar evenly over them, stirring constantly until the sugar melts into a glaze, about 2 minutes.
- 8
Transfer the sugared bread to a large mixing bowl and toss gently with the chopped walnuts until evenly distributed.
- 9
Pour 2 cups of milk into a saucepan and place over medium heat, stirring occasionally, until small bubbles form around the edges and steam rises, about 5 minutes.
- 10
While the milk heats, crack 5 eggs and separate the yolks into a medium mixing bowl; discard the whites or save for another use.
- 11
Add 0.25 cup of sugar to the egg yolks and whisk together in a circular motion using a wire whisk until the mixture looks pale yellow and thick, about 2 minutes.
- 12
Slowly pour the hot milk into the egg-sugar mixture while whisking constantly — pour in a thin stream to temper the eggs without scrambling them.
- 13
Pour the egg-milk mixture back into the saucepan through a fine-mesh sieve to strain out any cooked egg bits, then return to medium-low heat.
- 14
Stir the custard constantly with a wooden spoon for 8–10 minutes until it coats the back of the spoon like heavy cream and a finger drawn across it leaves a clean line.
- 15
Remove from heat and stir in 1 teaspoon of vanilla extract until the flavor is distributed evenly throughout the warm sauce.
- 16
Divide the walnut-bread mixture among 6 shallow bowls, mounding it in the center of each bowl.
- 17
Pour the warm vanilla custard sauce over each mound of bread and walnuts until it pools around the base — about 0.33 cup per bowl.
Tools you’ll need
- serrated bread knife
- cutting board
- large skillet (12-inch)
- wooden spoon
- slotted spoon
- large mixing bowl
- saucepan (2-quart)
- medium mixing bowl
- wire whisk
- fine-mesh sieve
- 6 shallow bowls
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