Wednesday, August 07, 2013

ALMOND BREAD BUTTER PUDDING


This year Ramadan am taking a different turn..ha..ha..no more sweet treats that I used to prepare. Buka puasa came in very simple and light meals. However by request of my son I managed to make his favourite dessert Bread Butter Pudding. 

Have some left over almond I added to the pudding. I just used the simple and basic bread butter pudding recipe. Made some custard sauce it compliment the pudding well.


BREAD BUTTER PUDDING

INGREDIENTS

6 slices (270g) white bread
40g butter, softened
½ cup (80g) sultanas - I used almond instead
¼ teaspoon ground nutmeg

custard
1½ cups (375ml) milk ( I skipped this)
2 cups (500ml) cream (I substitute with 3 1/2 cup evaporated milk)
1/3 cup (75g) caster sugar
1 teaspoon vanilla extract
4 eggs


METHOD

Preheat oven to 160°C (140°C fan-forced). Grease shallow 2-litre (8-cup) ovenproof dish.

Custard
Combine the milk, cream, sugar and extract in a medium saucepan; bring to the boil. Whisk the eggs in a large bowl. Whisking constantly, gradually add the hot milk mixture to the egg mixture.

Trim the crusts from bread. Spread each slice with butter; cut into four triangles. Layer the bread, overlapping, in the dish; sprinkle with sultanas. Pour the custard over the bread; sprinkle with nutmeg. 

Place the ovenproof dish in a large baking dish. Add enough boiling water to come

halfway up sides of ovenproof dish. Bake for about 45 minutes or until the pudding is set. Remove pudding from baking dish; stand for 5 minutes before serving. Serve dusted with sifted icing sugar, if desired.


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