Bread Pudding

When it comes to making this dessert, dry and stale bread is better. Yet you might use fresh bread. Simply bake the bread cubes in a preheated oven at 170C / 350F for about 8 to 10 minutes until they become dry and crispy. Turn once after baking 5 minutes. I used dinner rolls from a supermarket with satisfied results. Soak the raisins in hot water for about 10 minutes and wipe dry before use.

Prep time: 10 mins
Cook time: 45 mins
Yield: 8 to 10 serves (One oval baking dish sized 25cm x 17cm x 5cm）

Ingredients:

• 180gm (1 small loaf) French bread, at least one day old
• 400 ml milk
• 80 gm white sugar
• 1/8 tsp salt
• 2 eggs, whisked and sifted
• 1/8 tsp cinnamon
• 1 tsp vanilla extract
• 60 gm raisins
• 20 gm almond flakes
• unsalted butter, for greasing the baking tray

Caramel sauce:

• 50 gm unsalted butter
• 50 gm light brown sugar
• 65 ml evaporated milk
• 1/8 tsp salt

Method:

1. Cut the bread into 3-cm cubes. Grease the baking tray with butter. Set aside.
2. In a saucepan, heat milk over medium heat. Add sugar and salt. Cook until the sugar completely dissolved. Don’t need to bring it to boil though. Remove from heat. Add whisked egg. Stir in cinnamon and vanilla extract.
3. Preheat oven to 170C / 350F.
4. Place the bread cubes in a large mixing bowl. Pour half of the milk mixture into it and mix well. Let it stand for 15 to 20 minutes. Stir to mix again in the middle to let all bread cubes absorb the milk mixture well. Transfer to the greased baking tray. Sprinkle raisins. Pour the remaining milk mixture. Sprinkle almond flakes on top. Bake in the preheated oven for 40 to 45 minutes. When the pudding pulls away from the edge of the tray, it’s done.
5. While baking, prepare the sauce. Put butter and light brown sugar in a small saucepan. Heat over medium heat until the sugar is completely dissolved. Bring it to a boil. Pour evaporated milk and mix well. Serve the pudding with caramel sauce on the side. Pour on to taste.

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