Bread Pudding<\/p>\n
Recipe By :
\nServing Size : 0 Preparation Time :0:00
\nCategories :<\/p>\n
Amount Measure Ingredient — Preparation Method
\n——– ———— ——————————–
\n 4 slices white bread — thickly buttered
\n 2 each eggs
\n 750 milliliters milk
\n 125 milliliters sugar
\n 1 milliliter salt<\/p>\n
For custard:
\n 4 each egg yolks
\n 375 milliliters milk
\n 2 milliliters vanilla
\n 37 1\/2 milliliters sugar
\n 1 milliliter salt<\/p>\n
Arrange the slices of bread in a greased ovenproof baking dish, buttered
\nside down.<\/p>\n
Beat the eggs in a bowl, then stir in the sugar, salt, and milk.<\/p>\n
Pour the milk mixture over the breat and leave for 30 minutes to soak
\nthrough.<\/p>\n
Bake in the oven at 160C (325F), covered, for 30 minutes. Uncover and bake
\nuntil the top is golden brown. Serve with hot golden syrup, honey, or
\nmoskonfyt.<\/p>\n
For custard:<\/p>\n
Bring the milk to a boil in a saucepan.<\/p>\n
Meanwhile, beat the egg yolks, sugar, and salt together in a bowl.<\/p>\n
Pour the hot milk into the egg mixture, striing well to blend, and return
\nthe mixture to the saucepan.<\/p>\n
Cook over low heat, stirring all the time, until the mixture coats the
\nspoon. Be sure not to let the mixture boil.<\/p>\n
Remove from stove and cool slightly, and then stir in vanilla essence.
\nServe hot or cold (or over bread pudding!).<\/p>\n
Note: Using 2 eggs instead of 4 yolks will make a lighter custard. If the
\ncustard is allowed to boil, it will curdle.<\/p>\n
750mL milk= 3.17 cups
\n125mL sugar= 0.52 cups
\n1mL salt= 0.20 teaspoon<\/p>\n
375mL milk= 1.58 cups
\n2mL vanilla= 0.4 teaspoons (though I’d go ahead and splurge with 0.5
\ntsp)
\n37.5mL sugar= 2.54 tablespoons
\n1mL salt= 0.20 teaspoon<\/p>\n","protected":false},"excerpt":{"rendered":"
Bread Pudding Recipe By : 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 … <\/p>\n