Bread Pudding
Overview
Pudding is a traditional British food. It evolved from the cloth segments used in ancient times to represent sausages mixed with blood. Today's pudding, made from eggs, flour and milk, was passed down by the Saxons at that time. In medieval monasteries, the mixture of fruit and oatmeal was called pudding. This kind of pudding officially appeared in the 16th century during the era of Elizabeth I. It was mixed with gravy, juice, dried fruit and flour. Pudding in the 17th and 18th centuries was made with eggs, milk and flour.
Tags
Ingredients
Steps
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Prepare the ingredients
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Cut the toast into small dices, place it on a baking sheet lined with greaseproof paper, and put it in the oven at 170 degrees, middle layer, for 8 to 10 minutes
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Beat the eggs and soak the raisins in 10 grams of rum
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Add about 5 grams of vanilla extract to the milk and heat 20 grams of sugar. Stir while heating until the sugar is fully melted, then turn off the heat and cool
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Slowly add the cooled milk to the eggs, stirring evenly as you add
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For a better taste, sift it once or twice to turn into a delicate egg milk liquid
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Spread a layer of butter around the baking bowl, add the toasted croutons, then add soaked raisins and almond slices
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Add the egg and milk liquid in 2 times, leaving 10 to 15 minutes between each addition. Press the bread cubes with a spoon to allow the milk and egg liquid to penetrate into the bread
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Put it into the preheated oven and use the water bath method (put a full plate of hot water in the lower layer of the oven) at 185 degrees for 35 minutes, until the egg and milk liquid solidifies
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Sweet and delicious pudding is out of the oven, very fragrant...
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Finished product pictures
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Finished product pictures
