Tuesday, April 08, 2008

Ah Teo's Bread and Butter Pudding

  • Bread - estimated portions at your discretion.
  • SCS Butter
  • Organic Unrefined Sugar
  • Jumbo Flame Raisins - a small handful
  • HL Milk - approximately 500ml
  • 2 Eggs
  • Cinnamon Sugar
  • Mixed Spice powder (optional)

Disclaimer: All the ingredients used in this dessert are scrounged from my house. You may use similar substitutes for each item as you see fit. If it doesn't taste good, don't look to me. You must have done something wrongly. Lol!

  1. Slice bread and cut into small pieces that will fit into a cake tin. Just FYI, we used what was available at the moment at home which was mix of a rolled oat, apple and cheddar loaf from Cedele and and a fruit and nut loaf from Gardenia. Butter both sides of the bread before placing them in layers into the tin and sprinkle at your discretion with cinnamon (and mixed spice powder if desired). Add a second layer of the buttered bread and repeat process with cinnamon powder. Sprinkle the raisins over the top of the bread in the cake tin.
  2. Heat 500ml of milk in a pan. Add approximate 5 large teaspoons of the sugar and stir under low heat until the sugar is dissolved. Slowly pour in the beaten eggs as you continue to stir until the mix appears consistent throughout
  3. Pour the milk mixture into the cake tin with the bread. Let the bread soak in the mixture for a couple of minutes before placing it into a pre-heated oven. Bake at 180 degrees for approximately 25-30 minutes or until the top of the bread is nicely browned. Check that the custard is set before removing it from the baking process.

Eat while it's hot.

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