Making bread pudding is pretty easy to do. It was one of my earlier conquest when I started blogging. If you ever have trouble following a bread pudding recipe, just forget the recipe. You don't have to memorise. All you have to do is understand the dish. There are two main components in a bread pudding: the bread itself and the custard. Use any breads and cut it into decent sizes so that it could be soaked easily. As for the custard, use one large egg for every cup of milk (240 ml) and I guarantee you you won't go wrong. Cook for how long? This isn't an issue either. Use the old reliable skewer. If it comes out clean, it is cooked. Generally, it would take 15-20 minutes in ramekins at 170C.
After you have the basics established, you can now add your own twist to it - fruits, liquor, jam, savouries or vegetables. Just the other day, my sister-in-law gave me two packets of Nestum and I was thinking of something constructive to use it in instead of the normal drink-it-with-milk. So, today I am going to make a crumble out of it. No regrets as the crumble came out so crunchy and fragrant I had a hard time refraining myself while taking the photographs! Even the flies agreed! The Nestum crumble brought the whole pudding to another level. Nestum ought to pay me for promoting its product, don't you think? Hellooo, any people working for Nestum here? Ok, I digressed. But the conclusion was, it was an enjoyable pudding for both the young and old.
P/S: Recipe was taken from my old bread pudding recipe but I halved it.
Nestum Crumble Bread Pudding /Nestum 面包布丁
4 slices bread, toasted
240 ml whole milk
35 g butter, melted
1/2 tsp vanilla extract
1 large egg
30 g raisins, soaked in rum or juice
50 g sugar
1 tsp cinnamon
a pinch of salt
35 g Nestum cereal (original)
40 g butter, melted
10 g castor sugar
1. Cut bread into bite-size pieces. Arrange bread into a baking dish, alternating with a sprinkle of raisin each layer. Drizzle bread evenly with melted butter.
2. Mix everything for Nestum crumble and set aside.
3. In another bowl, whisk in eggs, milk, sugar, salt, vanilla extract, and cinnamon. Pour mixture onto bread and set aside for 10 minutes for it to soak up the custard.
4. Preheat oven to 170C. Top bread mixture with Nestum crumble and bake for 20 minutes. Skewer should come out clean when tested. Remove and serve with choice of sauce or ice-cream.