Baked Toast Pudding

Name: Baked Toast Pudding
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g Soy milk; 2 tablets Toast; 2 pcs egg; 20g butter; a little water; a little black pepper powder; 1/2 a spoon salt

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The leftover toast dries and becomes hard. What a pity to throw it away, it doesn’t taste good if you eat it?
The leftover soy milk (or milk) is too much to drink, it is too wasteful to dump it directly?
In fact, you can use it to make this pudding. The taste is salty and not greasy, with the tenderness of the pudding, the crispy toast, the mellowness of soy milk, the milky aroma of butter, and the aroma of black pepper, all melted in one bite. Breakfast or supper is great.

Ingredients

30g Soy Milk
2 tablets Toast
2 pcs Egg
20g Butter
a little Water
a little Black Pepper Powder
1/2 a spoon Salt

Baked Toast Pudding

1. Dice leftover toast. I use toast with skin on all sides, which makes it more crispy.

2. Heat a pan over low heat and melt the butter

3. Pour the diced toast and stir-fry until crispy, set aside

4. Beat the eggs, add 30 grams of soy milk (or milk), water, salt and a little black pepper and mix thoroughly

5. Pour it into a baking bowl, put it in the middle layer of the preheated oven, bake at 180 degrees for about 5 minutes, about 5 minutes cooked, take it out. In this way, if you sprinkle toast on the surface, it will not immediately sink and become soft, and it will not affect the crispy taste.