Friday, December 4, 2015


source  :    Christine's Recipe ; thanks...

Ingredients :

180  gm  (1 small loaf) French bread, at least one day old
400  ml  UHT milk
  80  gm  granulated white sugar
 1/8  tsp  salt
    2  egg  grade A  -  whisked & sifted
 1/8  tsp  ground 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/ramekin/aluminium muffin foil 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 ground cinnamon and vanilla extract.

3.  Preheat oven to 170'C/350'F.

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 40-45 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.  (You can also serve with ice cream of your choice)...


1.  You might like to use fresh bread too.  Simply bake the bread cubes in a preheated oven at 170'C/350'F for about 8-10 minutes until they become dry and crispy.  Turn once after baking 5 minutes.
2.  Soak the raisins in hot water for about 10 minutes and wipe dry before using.

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