Smooth and tender bread pudding
Overview
To make this bread pudding, I baked a flat-top toast. I originally planned to go to the bakery and buy a sliced bun to save the trouble, but after thinking about it, I feel safe eating the bread made by myself. Besides, I am no longer used to eating bought bread, and I eat it in my mouth, haha. Bread pudding does have three levels of texture. First, the toasted bread is extremely crispy. Second, there is soft and tender bread mixed with a smooth pudding layer. Third, there is the sour and sweet taste of dried fruits at the bottom.
Tags
Ingredients
Steps
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17-hour liquid flat-top toast
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Look, the organization is pretty good
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Cut off all four sides
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Then cut into small cubes
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Place on baking sheet
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Put it in the preheated oven at 170 degrees for about 6-8 minutes. Take it out when the surface is golden brown. Don't burn it.
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Place on a baking sheet and place in the preheated oven at 170 degrees for about 6-8 minutes. Take it out when the surface is golden brown and don't burn it.
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Prepare 2 baking bowls and place a few dried cranberries on the bottom of the baking bowls.
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Take out the melted butter liquid, put the toasted toast squares into the butter liquid, dip it in a thin layer of butter, and just dip one side
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Arrange the buttered bread cubes in a small bowl and top with some dried cranberries.
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Pour the milk into the butter pan and add 20 grams of fine sugar. The milk will form a crust when it gets cold. Separate water and heat to melt the sugar
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After letting it cool down, add two egg yolks and beat evenly with a hand mixer
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Sieve the pudding liquid, the filtered liquid will be more delicate
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Pour into a baking bowl so that the bread absorbs all the pudding liquid
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Preheat the oven to 170 degrees and bake for about 25 minutes
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It’s out of the oven. Eat it while it’s hot
