【Bread Pudding】
Overview
Bread pudding is my favorite and my family's favorite too. With a size like the one in the picture, whether it’s a son or a daughter, one can easily eat one portion for breakfast. It's just that this takes a little more time. From Monday to Friday, I often don't have time to make it. So I usually arrange it on weekends, or if the children want to eat it, I will get up early.
Tags
Ingredients
Steps
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Sandwich scraps left over.
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Cut into small, even pieces and place on a baking sheet lined with greaseproof paper.
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Place in the preheated oven at 170 degrees, middle rack, and bake for about 6 to 8 minutes. (This is a small piece of mine. If it’s a big piece, the time should be increased appropriately)
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Bake until the surface is golden and crispy.
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Add sugar and vanilla extract to the milk, simmer over low heat until the sugar melts, and allow to dry.
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Crack the eggs into a bowl and beat.
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Slowly pour the milk liquid into the egg liquid, stirring while pouring.
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For a better taste, sift it once or twice to form a pudding liquid.
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Take a heat-resistant container, spread a layer of butter around it, and sprinkle with a layer of sugar (excluding the amount) or flour.
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Arrange a layer of croutons, sprinkle with half of the chopped almonds and dried cranberries soaked in rum.
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Pour in half of the pudding liquid and press gently with a spoon to allow the bread cubes to fully absorb the pudding liquid.
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Then add the other half of the croutons and dried fruits, and pour the other half of the pudding liquid.
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Continue to press lightly with a spoon and let it sit for 15 to 20 minutes if time allows.
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Place in the preheated oven and bake at 185 degrees for about 35 minutes using the steaming method, until the pudding liquid is completely solidified. (Water-proof steaming is to add hot water to the baking pan, and then place the cake in the baking pan. The height of the hot water should be 0.5 to 1 cm, not less than 0.5 cm)
