Bread Pudding

Name: Bread Pudding
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g raisin; Some almond slices; 230g milk; 120g Light cream; 140g Whole egg; 50g Caster sugar; 60g Shredded coconut; 60g Sugar-free rusks

by Hua Qing Rouyi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Baking is the entrance for me to find another way of life. Like meditation, the process of baking is also a process of calming down one's heart. The autumn in the north is extremely cold. At three o'clock in the afternoon, the house is a little dark, and I have to sigh that the sunshine is very short. I made a homemade bread pudding. When I was in a daze during the holiday, I had some desserts, which was very warm.

Ingredients

Bread Pudding

1. Weigh and prepare the required materials;

2. Mix the milk and fine sugar, and use a manual whisk until the sugar melts;

3. Whisk the whole egg evenly, add it to the milk and mix;

4. Add whipped cream and mix well;

5. Cut the rusks into cubes;

6. Put the greaseproof paper holder into the mould;

7. Put 10 grams of croutons in the paper tray;

8. Pour in 90 grams of milk and egg mixture;

9. Put in raisins;

10. Sprinkle with shredded coconut;

11. Sprinkle some almond slices for decoration;

12. Place the mold in the baking tray and put it into the oven;

13. Pour clean water about 1 cm high in the baking pan, set the temperature at 170°C on the heat, 220°C at the lower heat, and set the time for 25 minutes;

14. It can be eaten after taking it out;

15. Sweet, soft and waxy, the taste is very rich.

Tips:
1. I prepared the wine-stained raisins in advance, soak the raisins in red wine for one night, and then use them after drying;
2. If you want to make the pudding taste finer, after completing step 4, you can sift the milk mixture once;
3. The baking temperature and time should be adjusted according to the performance of your own oven, and it must be baked until the surface of the pudding is golden brown;