This is the best bread pudding I've ever made thus far! Even Husband thinks so. It was so good I made it twice in the past weekend, and also I've realised how to bake it right. I baked it slightly longer the second time cos the middle was still wobbly, but I should have just left it at 35 minutes cos the custard was sort of cooking still after removing from the oven. I wanted to make Carousel's bread pudding recipe but seeing the amount of cream, I give up. I'd rather find a recipe that uses things that I can find in my fridge at any time.
Bread Pudding
1/2 loaf Gardenia white bread
3 eggs, beaten
2 cups milk
1/3 cup sugar
1 tbsp condensed milk
2 tbsp butter
Raisins and sliced almonds
Tear the bread into pieces and throw into an 8 inch pan together with raisins. In a pot, heat milk, condensed milk, sugar and butter and stir until all are melted together. Set aside to cool until it's warm to the touch. While stirring the milk mixture, pour in slowly the beaten eggs and mix well. Add this custard mixture into the baking pan and allow the bread to soak at least 15 minutes. In the mean time, preheat the oven to 170 degrees Celsius and bake for 35 minutes, no more than 40.
Bread Pudding
1/2 loaf Gardenia white bread
3 eggs, beaten
2 cups milk
1/3 cup sugar
1 tbsp condensed milk
2 tbsp butter
Raisins and sliced almonds
Tear the bread into pieces and throw into an 8 inch pan together with raisins. In a pot, heat milk, condensed milk, sugar and butter and stir until all are melted together. Set aside to cool until it's warm to the touch. While stirring the milk mixture, pour in slowly the beaten eggs and mix well. Add this custard mixture into the baking pan and allow the bread to soak at least 15 minutes. In the mean time, preheat the oven to 170 degrees Celsius and bake for 35 minutes, no more than 40.
Our baby girl loves this too!
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