Recipe : Bread Pudding
Hai.
My department always rich with their balance bread, the last two three layer will always be forgotten and they never will search for it. Later, it become either throw away or molded by itself. So, as you know me, I don't like food be wasted kind of situation.
This pudding cake is so tasteful, so creamy, so fluffy and delicious. Can it when breakfast, tea time or snack time with families or friends. Or for gathering time. You want to save money but still give the best and gorgeous dessert for your guest. You should try this.
What I do to it is I make a bread pudding for their free breakfast! Wink. All the balanced breads I collect it and post it in department group chat that that either they want it or I will use it. Ask permission, meh. Then, cut it all into small four pieces each bread slice.
*Preheat oven first-100 degree Celsius*
My ingredients: A
-Fresh milk, 2 cups.
-Sugar, half cup or less.
-Butter or margarine, 1 spoon
-Salt, one pinch.
(All in one bowl and heated or microwave until dissolved)
My ingredients: B
-Eggs, 1 or 2 to make bread stick together.
-Cinnamon powder, 1 tea spoon.
-Essen vanilla, 1 tea spoon. Reduce eggs flavored and smell.
(All in one bowl, stir slowly)
-Bread
-Raisin, optional.
-Chocolate chips, optional.
Then, combined both bowl A & B-then dip in your bread pieces and arrange it one container that cover with oil wrapper or bit butter layer. Also, in between you put optional raisin and chocolate chips. And lastly, pour the balance in bowl to the container until all bread are soaked.
Then, put it in the oven! I not pro in the setting but I can said maybe 110-130 degree Celsius for 30 minutes. Just make sure the crispy and brownish on top and fully cook like you bake cake. Here, is mine look like.
For the sauces, I'm not pro yet but you can use a vanilla ice cream on top of it. Either you melt it away or just keep it like that. Still awesome okay! Enjoy and here I also got a ''batik cake'' from my friends. I bake this, she bring me that. Happy tummy, happy me.
