Hot Bread Pudding

Bread slices - 6 
Eggs - 2 
Milk - 3 cups (600 ml) 
Butter - 50 gms 
Kismis - 50 gms 
Vanilla essence - 1 tsp 
Caster sugar - 1/3 cup 
Nutmeg powder - 1/4 

Apply butter to a rectangular baking dish. 
Remove crusts from bread and cut each to 4 pieces. 
Apply measured butter liberally to one side of the slice only. 
Arrange one layer of bread pieces in the baking dish buttered side down and pieces slightly 
overlapping each other. 
Sprinkle kismis and half of the sugar on top. 
Arrange rest of the slices buttered side upwards. 
Mix nutmeg powder with rest of the sugar and sprinkle on top of the slices. 
Beat eggs, mix with milk (at room temperature) and essence. 
Strain it over the arranged bread slices. 
Allow to soak for 30 minutes. 
Bake in a preheated oven (at maximum temperature) until top turns golden brown. (Approximately 1 to 1 1/4 hours). 
Serve warm with custard or fresh cream. 

Variation : 
Sprinkle demarara sugar, instead of caster sugar. 

Eggless Variation : 
Beat condensed milk with cold milk. 
Dry roast bread on top of a hot tawa until golden on both sides. 
Then apply butter. 
Arrange one layer in pudding dish. 
Spread condensed milk on top evenly. 
Arrange another layer and pour rest of the milk., condensed milk mixture. 
Soak for half an hour and then bake until golden. 
Coffee Bread pudding : 

Mix coffee decoction with cold milk and then beat with egg. 
Follow the above procedure. 
Add roasted almonds or walnuts instead of kismis. 
Omit vanilla essence. 
Mocha pudding : 

Melt broken chocolate piecesin hot coffee decoration. 
Mix with cold milk and then beat it with eggs.

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