Cranberry Toast Pudding

Name: Cranberry Toast Pudding
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 to 5 slices White toast; 140g Light cream; Some cranberry; 3 pcs egg; 40g Powdered sugar; Some nut

by Tong Gago

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Usually when Tong’s father is not at home, it takes more than 3 days to bake a toast. On the third day, I really don’t want to eat it. It’s not that the toast is aging. As long as it’s stored properly, it’s still soft. Eating like this is very monotonous, I always want to change the way of eating, thinking that there is still some light cream in the refrigerator, I used the remaining toast to bake two bowls of cranberry toast pudding, which not only consumes the toast, but also uses light cream. It's gone, it's great. The method is very simple, even novices don't have to worry. This cranberry toast pudding is crispy on the outside and tender on the inside. It is full of milky flavor. It can be used as afternoon tea or breakfast. Anyway, how happy you can eat it. "

Ingredients

4 to 5 slices White Toast
140g Light Cream
Some Cranberry
3 pcs Egg
40g Powdered Sugar
Some Nut

Cranberry Toast Pudding

1. It is best to choose white toast for toast. If not, reduce the amount of sugar in the custard and cut into even thick slices.

2. Cut the toast into small cubes. Some people like to remove the corners, but I like to bake the corners together. Although the color will be darker, I like the crispy texture after baking.

3. Choose a bowl that fits in the oven and check how much toast is needed. I use 4 and a half slices.

4. Put eggs, powdered sugar, and light cream in a glass bowl. If there is no light cream, you can replace it with milk.

5. Stir it into a custard solution for later use, just stir and not pass.

6. Put the toast chunks into a bowl of custard

7. After the toast block has fully absorbed the egg and milk liquid, remove it and put it in a baking bowl. The remaining small amount of egg and milk liquid can also be poured into the baking bowl. Stir and not pass.

8. Randomly sprinkle with cranberries and almonds that have been soaked for 10 minutes.

9. Put it in the preheated oven at 165 degrees for 30 minutes, and bake it until the surface is golden. If you are worried about the dark color, you can add a piece of tin foil in the last ten minutes.