1. First heat the butter in water to melt it into a liquid state, then cut off three slices of toast on all sides
2. Then cut into four slices, put in the middle of the oven, bake at 170 degrees for ten minutes, this is to make the bread crispy
3. The toasted slices of bread are evenly covered with butter. The slices of bread are very oil-absorbing, so lightly dip them. If there are too many slices of bread, spread the slices of bread into the baking bowl.
4. Then mix 3 eggs with egg yolks and beat them evenly with a whisk.
5. Then add vanilla extract and 40 grams of caster sugar to the yak milk. Heat over water and stir until all the sugar is melted.
6. Then pour the milk into the egg liquid, stir evenly to become the pudding liquid.
7. After filtering, pour into the bread slices, try to let each bread slice be drizzled with pudding liquid. Sprinkle with dried cranberries and almond flakes.
8. Pour a bowl of warm water into the baking tray and place the baking bowl in the baking tray. Preheat the oven to 180 degrees, then place the baking tray on the middle layer, heat up and down, steam for about 35 minutes in water, and wait until the pudding liquid has solidified.
Tips:Two long words:
1. As long as the bread can withstand high temperature baking and has deep utensils.
2. The bread slices are first baked until they are crispy and then poured with pudding liquid, which tastes much better than topping it directly
3. Four slices of toast is the reference amount, depending on the size of your baking bowl.
4. Because of the yak milk used, this bread pudding has a very mellow taste and is very delicious. It is highly recommended. If yak milk is not available, use 280 grams of milk + 30 grams of whipped cream instead.
