Bread Pudding
It’s really easy to make delicious bread pudding for children at breakfast or afternoon tea. This dessert is made with soft bread and simple ingredients. Also, you can serve with a variety of flavor bread pudding with different syrup you like. Let’s do it!
Equipment
- Oven
- Baking Dish
- Whisk
Ingredients
- 2 slices white bread (cut into 2-inch squares)
- 1 large egg
- 1 egg yolk
- 20 g castor sugar (1-1/2 tablespoon)
- 80 ml milk (4 tablespoons)
- 1/2 vanilla bean (or 1 teaspoon vanilla extract)
- 2 teaspoons dried cranberry (or raisin, optional)
- 1 teaspoon icing sugar (optional)
Instructions
- Preheat oven to 300°F (150°C)
Make egg-milk mixture
- Cut the vanilla bean half and scrape seeds into a medium bowl.
- Add the egg, egg yolk, and castor sugar into the bowl, and stir gently to combine.
- In another bowl, sift the egg mixture into the bowl, and add milk to mix well.
Soak bread in the egg-milk mixture:
- Place the bread into an 8x4-in baking dish.
- Pour the mixture evenly over the bread in the dish. Press the bread into the mixture with hands until all of the milk is absorbed.
- Set aside for 5 minutes to soak.
Baking
- Sprinkle some cranberry over the top. (optional)
- Baking at 300°F for 15 minutes, until the liquid has set.
- Remove from the oven and cool slightly before serving.
Serve the Bread Pudding
- Decorate by sprinkling a thin layer of icing sugar over the top, and serve warm.
- Finish and enjoy
