Bread Pudding
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Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices white bread — thickly buttered
2 each eggs
750 milliliters milk
125 milliliters sugar
1 milliliter salt
For custard:
4 each egg yolks
375 milliliters milk
2 milliliters vanilla
37 1/2 milliliters sugar
1 milliliter salt
Arrange the slices of bread in a greased ovenproof baking dish, buttered
side down.
Beat the eggs in a bowl, then stir in the sugar, salt, and milk.
Pour the milk mixture over the breat and leave for 30 minutes to soak
through.
Bake in the oven at 160C (325F), covered, for 30 minutes. Uncover and bake
until the top is golden brown. Serve with hot golden syrup, honey, or
moskonfyt.
For custard:
Bring the milk to a boil in a saucepan.
Meanwhile, beat the egg yolks, sugar, and salt together in a bowl.
Pour the hot milk into the egg mixture, striing well to blend, and return
the mixture to the saucepan.
Cook over low heat, stirring all the time, until the mixture coats the
spoon. Be sure not to let the mixture boil.
Remove from stove and cool slightly, and then stir in vanilla essence.
Serve hot or cold (or over bread pudding!).
Note: Using 2 eggs instead of 4 yolks will make a lighter custard. If the
custard is allowed to boil, it will curdle.
750mL milk= 3.17 cups
125mL sugar= 0.52 cups
1mL salt= 0.20 teaspoon
375mL milk= 1.58 cups
2mL vanilla= 0.4 teaspoons (though I’d go ahead and splurge with 0.5
tsp)
37.5mL sugar= 2.54 tablespoons
1mL salt= 0.20 teaspoon