Bread Pudding

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Old 06-Jul-2010
Bread Pudding


For the pudding
16 slices of white plain sweet bread, crust sliced off
3 small eggs
2 1/2 cups of whole milk
2 cups sugar
2 tablespoons raisins
2 tablespoons walnuts, chopped
2 tablespoons cashewnuts, chopped
1 tsp vanilla essence
Candied cherries, for garnish
For custard topping

2 tablespoon custard powder, dissolved in some warm milk
2 cups milk
1 cup sugar

For the pudding
Blend the sugar, milk, essence and eggs in the blender to get a smooth liquid.
Grease a rectangular deep pan with butter or oil and place 8 slices of bread to cover the bottom.
Sprinkle one tablespoon each of the rasins/nuts on it.
Now pour the blended egg/milk mixture on top of it.
Place a second layer of the remaining 8 bread slices, sprinkle the remaining nuts/raisins and pour the remaining mixture on it.
Bake it in a oven for about 35 minutes(approx,may vary depending on the oven) at 375 deg F till done.
When tested with a thin knife(toothpick), the knife(tothpick) should come out clean.
Take it out and cool for 10 minutes.
For custard topping
Heat the sugar and milk.When sugar dissolved completely, add the custard and keep stirring.
The mixture thickens.Take it off the fire and let it cool for 10 minutes.
Pour this custard mixture on top of the baked dish and let it chill in the fridge for 2 hours.
Cut it into slices and garnish with a candied cherry or two.

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