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Before you jump to Bread Pudding recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
The benefits of healthy eating are now being given more publicity than ever before and there are good reasons for this. The overall economy is affected by the number of men and women who are suffering from health conditions such as hypertension, which is directly linked to poor eating habits. Wherever you look, people are encouraging you to live a healthier lifestyle but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. In all likelihood, a lot of people believe that it takes a great deal of work to eat healthily and that they will have to drastically change their lifestyle. In reality, however, merely making some small changes can positively impact daily eating habits.
One way to approach this to begin seeing some results is to realize that you do not need to change everything straightaway or that you should altogether do away with certain foods from your diet. Even more crucial than entirely modifying your diet is just substituting healthy eating choices whenever you can. Sooner or later, you will probably see that you will eat more and more healthy food as your taste buds become accustomed to the change. Like many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.
Thus, it should be quite obvious that it’s not hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to bread pudding recipe. You can have bread pudding using 30 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Bread Pudding:
- Provide A. Bread Pudding
- You need 8-10 slices bread (buttered)
- Prepare (Or use croissants, brioche etc)
- Use 60 g butter (melted)
- You need 3 eggs
- You need 1/4 brown sugar
- You need 1/4 white sugar
- Prepare 500 ml thickened cream
- Take (Or milk. We use whatever available but love thickened cream)
- Use B. Sauce
- Get 300 g milk (or use both cream & milk- anything available)
- Take 1-2 tbsp sugar/maple syrup
- Take 1 egg
- Provide 1 tsp corn flour
- Take 1 tsp custard powder
- Get 1 tsp vanila extract
- Provide Pinch nutmeg (opt)
- Prepare 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 It’s simpler but for that much of yolks i have to come up with another dish/recipe for the egg whites. Adjust & taste
- Use C. Optional Sauce Recipe (fr drive me hungry)
- Prepare 1/2 C milk
- Take 1/2 C half and half
- Get 3 tbsp sugar
- Prepare 4 large egg yolk
- Use 1 tsp pure vanilla extract
- Take Note: if half and half is not available - use 1 C of milk + 1 tbsp melted butter
- Use Cream sugar & egg yolk
- Prepare Heat milk to a slightly simmer. Ladle milk into egg yolk mixture slowly until finish & keep whisking in between additions
- Use spoon Return mixture to the pot & heat until sauce thickens & coats at the back of the
- Provide Add vanilla once it cools
Steps to make Bread Pudding:
- 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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