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Ingredients - Bread Pudding:
- Prepare A. Bread Pudding
- Give 8-10 slices for bread (buttered)
- Get for (Or use croissants, brioche etc)
- Prepare 60 g for butter (melted)
- Need 3 eggs
- Prepare 1/4 of brown sugar
- You need 1/4 - white sugar
- Take 500 ml for thickened cream
- Prepare of (Or milk. We use whatever available but love thickened cream)
- Prepare B. Sauce
- Prepare 300 g - milk (or use both cream & milk- anything available)
- Take 1-2 tbsp for sugar/maple syrup
- Require 1 for egg
- Prepare 1 tsp of corn flour
- Require 1 tsp - custard powder
- Take 1 tsp - vanila extract
- Make ready Pinch for nutmeg (opt)
- Require Note: Some using only egg yolks (4-5 yolks) and cream instead of milk for sauce. For this type of sauce, do not add flour for thickening
- Get for It’s simpler but for that much of yolks i have to come up with another dish/recipe for the egg whites. Adjust & taste
- Give for C. Optional Sauce Recipe (fr drive me hungry)
- Take 1/2 C of milk
- Take 1/2 C half and half
- Give 3 tbsp sugar
- Need 4 of large egg yolk
- Take 1 tsp of pure vanilla extract
- Provide for Note: if half and half is not available - use 1 C of milk + 1 tbsp melted butter
- Get for Cream sugar & egg yolk
- Need for Heat milk to a slightly simmer. Ladle milk into egg yolk mixture slowly until finish & keep whisking in between additions
- Give spoon - Return mixture to the pot & heat until sauce thickens & coats at the back of the
- Get - Add vanilla once it cools
Bread Pudding instructions:
- A. For Bread pudding - prepare ingredients- melt butter. Put aside. Grease ramekins with butter. Prepare bread - use any type of bread available - white, brioche, croissants. For white bread, trim the edges & butter both sides. cut into preferred size. Place/arrange cut bread into greased ramekins. Keep aside. Layer with sultanas (optional / if available)
- Crack eggs, stir in sugar & melted butter until well mixed. Next, add thickened cream. Whisk until well combined. Using a fine sieve, Strain this mixture into another bowl. Then, Ladle this mixture over the bread in ramekins & place ramekins in a bain marie. Bake at 180°C for 20-25mins or until the bread is golden in colour & filling is slightly set. Note: Preheat oven to 180°C & prepare water bath/ bain marie before baking bread pudding.
- B. Sauce - crack egg & whisk in corn flour, custard powder & maple syrup or sugar until well combined. We use maple syrup. Anything available. Put aside. scald milk over medium heat (This is use to temper the egg). Turn off the heat.
- Ladle scalded milk into egg mixture slowly while whisking quickly until well combined. Ladle milk in batches. (Skipping this step, risking eggy sauce & curdled egg/sauce, so, avoid skipping this process). Return to the heat and keep whisking (over medium heat first then switch to low) until mixture thickened. Remove from the heat. Add vanilla extract once sauce is slightly cooled/warm.
- Serve bread pudding with sauce.
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