Smooth and Tender Bread Pudding

Smooth and Tender Bread Pudding

1. 17-hour liquid seed flat top toast

2. Look, the organization is pretty good.

3. Cut off all sides

4. Cut into small cubes

5. Place in the baking tray

6. Put it in the preheated oven at 170 degrees for 6-8 minutes, and it will come out when you see the golden yellow on the surface, and don't burn it.

7. Put it on the baking tray and put it in the preheated oven at 170 degrees for about 6-8 minutes. When you see the golden brown on the surface, it will come out and don’t burn.

8. Prepare 2 baking bowls and put a little dried cranberry at the bottom of the baking bowl.

9. Take out the melted butter liquid, put the toast cubes into the butter liquid, dip a thin layer of butter, and dip it on one side.

10. Put the buttered bread cubes in a small bowl and put some dried cranberries on top.

11. Just pour milk into this butter pan and add 20 grams of fine sugar. The yellow milk will crust when it is cold. Heat over water to melt the sugar.

12. After letting it cool, add two egg yolks and beat them evenly with a manual whisk

13. Sift the pudding liquid, the filtered liquid will be more delicate

14. Pour into a baking bowl to make the bread soak up the pudding liquid

15. Preheat the oven at 170 degrees and bake for about 25 minutes

16. It's out, eat while it's hot

Tips:

1. This dessert is also very suitable for children to eat, without eggy taste.
2. When the bread cube is dipped in butter, just use a thin layer on one side, otherwise it will absorb too much butter and the taste will be greasy.
3. Here are 2 egg yolks. Of course, you can put whole eggs directly, but only the egg yolks are more tender.
4. Dried fruits can be replaced with any kind you like
5. Small cubes of toast, roast in advance, taste better in your mouth, and look better in color.