Tuesday, 7 October 2014

Bread Pudding

A dessert born out of economics, bread pudding is about the most simple yet delicious dessert there is. You can dump in a variety of things in this bread pudding and it will still taste delicious. So the next time when you have any stale bread, croissant, doughnuts or even cakes, do save up. Waste not.


8-10 slices day-old bread (depending on thickness of bread)
2 cups (480 ml) milk
1/4 cup (60 g )butter/marjerine, melted
2 eggs (grade A), slightly beaten
1/4 (60 g) cup sugar
1/4 tsp salt
2 tsp cinnamon
1/2 cup ( 120 g) raisin, soaked slightly in hot water
1/2 tbsp rum (optional)
icing sugar

Cooking Instructions

1. Cut bread into cubes (approx. 9 cubes per slice). Put into a round deep pan. Drizzle evenly with butter/marjerine. Alternatively, bread can be put into individual ramekins depending on your desired presentation.

2. Mix milk, eggs, sugar salt, cinnamon in a bowl. Stir until sugar dissolve. Pour mixture into pan with bread. Add rum and raisins. Let sit for 10 mins until bread is completely soaked. The bread should be soggy without too much excess liquid.

3. Meanwhile, heat oven to 160C. Put pan into oven and bake for 40-45 mins. To test if pudding is done, poke middle with a toothpick/tester. If there is no residue, remove from oven.

4. Dust with icing sugar. Serve with sauce of your choice.
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