1. Prepare all materials. The amount of raisins and sugar can be freely controlled according to your own taste; add an appropriate amount of vanilla sugar to the milk, cook on low heat until the edges are slightly foamed, then remove from the heat, add whipped cream and stir evenly, pour the milk finely until it is beaten In the loose egg liquid, just beat it evenly, sift it and let it stand for a while.
2. Slice the toast and bake it in a toaster or oven until it is slightly yellow. Cut the toast into small pieces and place in a porcelain baking dish. Sprinkle with black raisins, pour the custard into it, and set aside Allow the toast to absorb the pudding liquid for 5 minutes. Put the high-temperature container with the bread pudding into the baking tray of the oven, and add about 1cm deep warm water to the baking tray, and put it in the preheated oven at 170°~180° for about 25 minutes
