1. Prepare all ingredients.
2. Cut the toast bread into cubes of about 2cm.
3. Put the cube croutons in the baking tray, pay attention to keeping some distance between each crout
4. Put the croutons in the oven at 180 degrees and bake for about eight minutes until the surface turns brown.
5. Take out the croutons and let them cool for later use.
6. Pour the milk into the basin.
7. Add granulated sugar and stir well.
8. Pour in vanilla extract.
9. Add two egg yolks to the milk.
10. Finally add the cream and stir all the ingredients evenly.
11. After stirring, the egg and milk will have bubbles, so filter the egg and milk before use. Filter directly into the container and let it stand for 20 minutes for later use.
12. The croutons can be processed when standing: melt the butter to a liquid state, roll the croutons in the butter, and evenly dip a little butter on the surface.
13. Dip all the croutons with butter, and then put them into the egg-milk liquid after standing.
14. Sprinkle dried cranberries and raisins on the surface.
15. Add about 2cm of water to the large plate, put the container into it, and bake in water at 165 degrees for 30 minutes.
16. The toast pudding is ready. This dish is often seen in cafeterias. It can be eaten hot or cold. It is a very good and simple light dessert, and of course it can also be used as breakfast~~
