I am a bread person so I love all types of bread and also all sorts of desserts which made from bread. Bread pudding is my favorite as it is simple and good use of breads accumulated the past few days! I like it very moist and thus have made some simple custard sauce to complement the pudding.
Hope you will like it as much as I did!
Ingredients:
For the pudding
3/4 loaf of overnight bread - Toasted and cute into 1 inch squares
3 cups milk (I used low-fat)
3 large eggs
3/4 cups brown sugar
1 tbsp vanilla essence
1 tbsp ground cinnamon1/3 cup raisins
1/3 cup walnuts - coarsely crushed
1 tbsp coarse grain sugar
For the custard sauce
1 tbsp custard powder
1 1/2 tbsp fine sugar
2 cups milk
1 tsp vanilla
Method:
For the pudding
1) Preheat oven at 350 degrees F or 180 degrees C.
2) Place bread into a non-stick 9" x 9" baking pan.
3) Combine milk, eggs, sugar, vanilla and cinnamon in a bowl. Whisk to mix well then pour into the baking pan.
4) Press the bread into the liquid mixture to ensure the bread are all wet.
4) Press the bread into the liquid mixture to ensure the bread are all wet.
5) Sprinkle raisins, walnuts and coarse sugar.
6) Bake for 30 - 45 minutes until the top is brown.
For the custard sauce
i) Mix custard powder, sugar, vanilla and 1/4 of the 2 cups milk in a small bowl.
ii) Slowly boil the remaining milk in a sauce pan till boiling.
iii) Mix in the custard mixture and keep stirring till smooth.
iv) Off the heat once started boiling and ready to serve with the pudding.
>> Tips to note :
- Cut the bread equally same size to cook evenly.
- For better presentation and richer taste, get 3 pieces of mini croissant. Toast and cut into 6 pieces. Arrange nicely on top of the toast bread before step 3 . Reduce bread with the equal amount of croissant used.
- For better presentation and richer taste, get 3 pieces of mini croissant. Toast and cut into 6 pieces. Arrange nicely on top of the toast bread before step 3 . Reduce bread with the equal amount of croissant used.
