Monday, March 31, 2008

Bread Pudding


ini respi kak D

Bread Pudding

Ingredients

1 large french loaf
2.5 cups whole milk
2 cups evaporated milk
2 eggs
1/2 cup white sugar
1/2 cup white choc chips (opt)
If don't have white choc chips, you can make do with 1 cup white sugar
a pinch of salt
vanilla essence
1 cup raisins

Method

Tear the french loaf into small pieces. Place the pieces in a large bowl. Pour in whole milk and let it soak for a while. In another bowl, beat eggs and sugar till rise. Then add in evaporated milk, salt and vanilla essence and mix well. Add in white choc chips and raisins. Pour the egg mixture into the bowl of bread and mix till all bread are soaked in. Prepare and grease a 9-inch baking tray and pour in the bread mixture. Bake at 120'C between 30-45 minutes or till when you insert a skewer and it comes out clean. Put a side and let to cool before cutting. I dusted icing sugar for presentation.I don't have the exact measurements for this recipe as I poured more milk when the mixture got too thick and added in more sujee when it got too thin. But what is important IS that you should keep on stirring on a low fire and be really patient. In the end, I reckon I used half a litre of UHT whole milk and 200g sujee and 1 cup brown sugar. Still, I each time when I do this, I'd come up with a different measurement altogether. Besides, some may like a thick paste sujee and some like a thinner paste. To each his own. You

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