Bread pudding with vanilla sauce


Bread pudding with vanilla sauce - by Zahrah Jaafar

  • 10 -11 pieces of french loaf or Gardenia bread pieces.
  • ( I had 1 french loaf in the fridge)
  • 3 cup of fresh milk
  • 4 eggs
  • 4 tbsp sugar
  • 1 tsp vanilla essence
  • Raisins
  • Butter to brush the mould/dish.
  1. Preheat oven at 200 degrees C.
  2. Warm the milk in a small pot.
  3. In a mixing bowl..whisk the sugar & egg.
  4. Add the vanilla essence.
  5. Pour the warm milk to the mixing bowl & whisk again.
  6. Brush the mould/dish with butter.
  7. Put butter to one side of the bread & arrange in the mould - buttered side face down to the mould.
  8. Slowly pour the liquid into the mould.
  9. Put the raisins as in pic.
  10. Bake bainmarie - put hot water in a bigger deep tray & put the mould in the hot water.
  11. Bake for 40-45mins or till golden brown.

Optional :
You may sprinkle sliced almonds or choc rice or cinnamon powder.

Vanilla sauce:
  • 2 cup fresh milk
  • 2 tbsp sugar
  • 1 tbsp custard powder
  • 1 vanilla pod - if unavailable put 2 tsp of vanilla essence
In a small pot - put all above & bring to boil over slow fire.
If using vanilla pod..cut the pod into half & scrap the vanilla & Put into the pot..stir using the hand whisker.

Note:
Besides using mould or Pyrex dish you may put the bread pudding in a cupcake casing.


Fiona Lau

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