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.



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