Pudding Bread

Pudding Bread

1. Raisin toast bread torn into pieces by hand, medium size

2. Peel the orange and cut into pieces

3. Pudding liquid (the ratio of egg to milk --- 1 egg (about 50g): 100g milk; that is, 1:2)

4. After the eggs are beaten, pour the milk and mix well

5. Pour the condensed milk into the egg milk liquid and mix it evenly; (the amount of condensed milk is optional to increase the fragrance and sweetness, and can also be replaced by fine sugar)

6. Go through the sieve and the smooth and delicate pudding is ready;

7. First take an appropriate amount of bread cubes and immerse them in the pudding liquid so that it can fully absorb the pudding liquid;

8. Spread salad oil or butter on the bottom and edges of the mold, and spread the bread cubes;

9. Spread another layer of sweet orange cubes; alternately put them out;

10. Preheat the oven to 180 degrees, the middle layer, about 50 minutes until the pudding liquid is solidified and the surface of the bread is fluffy.

Tips:

* There is leftover pudding liquid, pour it in if there is not much. If there are more, just bake the pudding separately;



* The baking time is adjusted appropriately according to the size of the mold and the power of different ovens...



* Sweet oranges can also be replaced with other fruits, such as apples and bananas ^^