Bread Pudding
Ingredients For pudding:
16 slices of white plain bread
3 small eggs
2 1/2 cups of whole milk
2 cups sugar
2 tbsp. Raisins
2 tbsp. chopped walnuts
2 tbsp. Chopped cashewnuts
1 tsp. vanilla essence
Candied cherries for garnish
For custard topping:
2 tbsp. custard powder dissolved in warm milk
2 cups milk
1 cup sugar
Method For pudding:
1.Blend the sugar, milk, essence and eggs in the blender to get a smooth liquid.
2.Grease a deep pan with butter or oil and place 8 slices of bread to cover the bottom.
3.Sprinkle one tbsp. each of the raisins/nuts on it. Now pour the blended egg/milk mixture on top of it.
4.Place a second layer of the remaining 8 bread slices, and sprinkle the remaining nuts/raisins and pour the remaining mixture on it.
5.Bake it in a oven for about 35 - 40 minutes at 375 degree F till done.
6.Test with a thin knife or toothpick; it should come out clean.
6.Take it out and cool for 10 minutes.
For custard topping:
1.Heat the sugar and milk.
2.When sugar dissolved completely, add the custard and keep stirring.
3.When the mixture thickens. Take it off the fire and let it cool for 10 minutes.
To proceed:
1.Pour this custard mixture on top of the baked dish and let it chill in the fridge for 2 hours.
2.Cut it into slices and garnish with nuts and raisins.
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