Bread Pudding

Another weakness during the fasting month.
Not a must have but a must eat at least once!
I was cleaning the fridge, throwing out what should have been ages ago!
I came across bread, burger buns actually. There were bought on a whim, at RM 1 per packet.
You know at the supermarkets when they mark down the prices of goods that are expiring?
Well, we kinda got carried away and bought some, then didn't quite know what to do with so much once we got home and ate half of it.

Despite being a stale and rather hard, this is when the egg mixture comes in handy, I managed to convert it into this delicious dessert.
I found an easy recipe on Mat Gebu's blog. But he did his with Butterscotch bread, now I had burger buns.
I trimmed the crusts a bit, tweaked the recipe a bit and doubled it.
Mat Gebu didn't butter his bread but I did. I think it makes it tastier.
A good dish to bring over to friend's, that is when you get invited for break fast or dinner or tea or lunch...

Butterscotch Bread Pudding
source: Dapur Tanpa Sempadan

Ingredients
5 pieces of bread (you can use whatever you want)
2 Tbsp chocolate chips
Chopped Raisin  & Cherries (I added this)
Chopped Almonds or Walnuts (I added this)
1 cup milk
1 egg (beaten)
1 Tbsp castor sugar
1 Tbsp melted butter
1 tsp vanilla

Method
Greased an oven proof container or baking tin.
Whisk together eggs, sugar, vanilla, milk and melted butter. Put aside.
Butter the bread. Line half of the bread in the tin. Sprinkle the chocolate chips, raisin, cherries and nuts on the bread and pour half the eggy mixture over the bread.
Now line the rest of the bread and sprinkle the remaining chocolate chips, raisins, cherries and nuts.
Pour the rest of the eggy mixture. Using a spoon gently press down the pudding.
This is to ensure everything gets covered with the egg evenly.
Let the pudding rest for about 20 to 30 min in the fridge before baking.
Bake in the oven using a ban marie or simply put the baking tin with the pudding into a bigger tin filled with water.
Bake for about 30 min at 180C.

Custard
Ingredients

1 cup milk
2 Tbsp water
1 Tbsp castor sugar
1 Tbsp custard powder
1/2 tsp vanilla

Method
In a pot combine all the ingredients and cook over a slow fire.
Continue cooking until the custard thickens. Keep stirring to avoid custard being
lumpy or burned.


Cut the cooled bread pudding into squares or bite size and drizzle the custard over it.
Delicious!

Happy Baking!