Stuffed Cranberry Bread Pudding

Name: Stuffed Cranberry Bread Pudding
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Toast; Some Dried cranberries; Like bananas Favorite fruit (optional); 1 piece egg; Some Sweet rice noodles; Vanilla extract (optional); Milk (optional); Oil (for painting the walls)

by Shirakawa Four Two

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Defend the status and dignity of the wine stars!

I want to eat bread pudding, but I don’t want to add sugar and whipped cream. It’s so high-calorie know that I just want to eat it. What should I do if I worry about it. Then I thought of my wine stuffed ww. It doesn’t taste as greasy as whipped cream. Da (ゝω・✿ฺ)

Small baking bowl, one serving

Fermented wine series:
Distilled Chiffon:
Wine stuffed cranberry bread pudding:
Wine Stuffed Sydney White Fungus Soup:
Distilled flavor avocado yogurt bread spread:

Ingredients

Stuffed Cranberry Bread Pudding

1. Cut off the four sides of the toast, then cut into small dices or small triangles or any shape you like

2. After roasting, apply some oil on the walls to prevent the toast from sticking to it for easy cleaning

3. Beat the eggs, add the fermented rice and stir well. You can also add a little vanilla extract and pure milk to the taste

4. Preheat the oven to 170 degrees. Put the toast into the egg mixture to absorb the water. Then take out, take 1/2 diced toast and put it in a baking bowl, sprinkle with dried cranberries and favorite fruits (such as blueberries, bananas, I did not put them, I forgot); then take the remaining 1/2 spit Put the diced into the baking bowl, and pour the remaining egg mixture on all the diced toasts in the baking bowl. Sprinkle with dried cranberries for garnish.

5. Put it in the preheated oven, middle level, 170 degrees, up and down, about 27-30 minutes, bake until the surface is golden.