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

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;