Do you have left-over bread? I made French toast before with stale bread, but there is another way to finish dry bread, Making bread pudding. For this recipe, you will need:
4/5 cup whipping cream (2/3 cup + 2 tablespoons; 190 ml)
3/4 cup milk (178 ml)
1/4 cup raisins (38 g)
1 tablespoon rum, optional
4 sandwich white bread slices (120 g)
1 tablespoon unsalted butter, softened (15 g)
4 tablespoons caster sugar (56 g)
2 eggs
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
First, soak the raisins in rum. In a medium sauce pan, stir in whipping cream, milk, sugar, and vanilla extract. Over medium heat, bring to a boil whisking occasionally. Set aside. In a mixing bowl, break in the eggs and beat until white. Slowly add milk mixture into egg mixture while whisking. Spread butter on the bread slices and cut them in bite-size. Arrange the bread in the baking dish. Distribute raisins between breads. Then dust with ground cinnamon. And if you want, sprinkle with light brown sugar. In a large plate, place the dishes and pour in the custard. And let the bread get soaked for 5 minutes. And fill the tin half-full with boiling water. And bake for 40 to 45 minutes at 320 degrees F. (160C), or until the custard is set. And let cool for 10 minutes in the tin.
Raisin bread pudding. Dust with yesterday's confectioner's sugar, Or drizzle with caramel sauce. I have French caramel sauce video. Bon appetit. The texture of bread pudding is from the custard mixture. And I love bread pudding with rum-flavored raisins. Today it was bread pudding and tomorrow it's vinegrette. Find my schedule at FB and Instagram.
see detail https://www.youtube.com/watch?v=mhE1DHU8VBY
Wednesday, May 10, 2017
Pudding