Thursday, February 3, 2011

Bread Pudding

Sorry, this is Bread Pudding before baking. Forgot to snap the after baking photo.

I love bread pudding. This recipe was taught to me when I was still  schooling. When you get used to the way of preparing this desert, you won't be needing the correct measurement. You can just mix them and walla.. you'll get a dish of bread pudding.


2 eggs, beaten
2-3 tablespoons butter, softened
a pinch of salt
a dash of cinnamon powder
a dash of nutmeg powder
2 cups of sugar
4 cups of milk (you can use Fresh milk or evaporated milk. You can also have 1/2 milk and 1/2 water)
1 teaspoon vanilla essence
5 thick slices of bread

1. Spread butter on one side of each slice of bread. Cut the bread slices according to your preferance. Arrange them into the baking dish.
2. Sprinkle each layer with cinnamon powder and raisins.
3. Add another layer of bread and repeat step 2. 
4. Mix together sugar, salt, nutmeg powder, vanilla essence and milk. Stir until the sugar dissolves.
5. Pour the mixture onto the bread and leave it for about 10 to 15 minutes.
6. Just before baking, place dollops of butter on top of it. (I sprinkle some brown sugar for better effect).
5. Bake in a 180 degree oven for 40 minutes using the ban-marie method (this is to avoid the milk from scorching at the bottom of the baking dish due to direct heat).

*** NOTE: You can change the raisins with bananas, or have raisins and sliced almonds together. You can also replace milk with coconut milk. Everything depends on your preferance.



Coconut Almond Muffin



Coconut Almond Muffins
I had some almond meal and toasted coconut left in the fridge. Since I didn't want them to add to clutter in the fridge, I decided to make a batch of muffins. I used the basic recipe from The Joy of Baking recipe book and altered the recipe a bit.

125 grams butter
120 grams fine granulated sugar
3 eggs (size C)
200 grams all-purpose flour
100 grams almond meal (ground almond)
100 grams toasted coconut
1 tablespoon baking powder
125 ml milk
1 teaspoon vanilla essence
1 teaspoon orange emulco
(make 12 muffins)
  1. Cream butter and sugar until light and fluffy. Add orange emulco and vanilla essence.
  2. Add eggs gradually.
  3. Fold in sifted flour and baking powder. Pour in milk and mix gently.
  4. Fold in almond meal and toasted coconut.
  5. Pipe one third full of the mixture into paper cups placed in muffin moulds.
  6. Bake for about 20-25 minutes at 200˚C.
The original Muffin recipe from the recipe book:

125 grams butter
120 grams fine granulated sugar
3 eggs (size C)
200 grams all-purpose flour
1 tablespoon baking powder
125 ml milk
1 teaspoon vanilla essence
(make 12 muffins)
  1. Cream butter and sugar until light and fluffy. Add  vanilla essence.
  2. Add eggs gradually.
  3. Fold in sifted flour and baking powder. Pour in milk and mix gently.
  4. Pipe one third full of the mixture into paper cups placed in muffin moulds.
  5. Bake for about 20-25 minutes at 200˚C.