Thursday, August 4, 2016

肉桂面包布丁 Cinnamon Bread Pudding

Bread is always available in my home as it has been the main breakfast staple for my family all these days. But now, after having 3 live in staff who manage our household chores and gardening, the idea of eating bread for breakfast everyday doesn't seem to appeal to our new household addition.

Instead of ending up with lots of stale bread, I am always looking for ways to pique the interest of our staff. This is a super easy breakfast recipe I recently made for my housemaid and gardener for breakfast. They liked it so much that the pudding was snatched up almost instantly.
为了不想留着及浪费那些旧面包,我只好绞脑汁尝试不同的方式来提起员工对吃面包的劲。这是一道在网络找到的一道超简易即可口的早餐食谱, 烤出来的成品一下子就被扫光了。

Cinnamon Bread Pudding

Ingredients 材料

7 slice Day Old Bread 七片隔夜面包
40g Salted Butter 咸牛油 (melted 溶化)
80g Raisins 葡萄干
6 Grade A Eggs 鸡蛋 (大)
3 Cups UHT Fresh Milk 鲜奶
80g Dark Muscavado Sugar 有机红糖
1 Tsp Cinnamon Powder 肉桂粉
1 Tsp Pure Vanilla Extract 香草精

Almond Flakes 杏仁片 (toppings 表面装饰)

Directions 做法

Preheat oven to 175C degrees.

Grease an 8 inch square baking pan. Set aside.

Cut bread into small cubes and transfer into the prepared baking pan. Drizzle melted butter over the bread.

Sprinkle the raisins over the bread.

Combine eggs, milk, sugar, cinnamon powder and vanilla extract into a mixing bowl and mix well. 

Transfer mixture over the bread and into the pan. Use a fork to lightly push down the bread to evenly soak up the egg milk mixture.

Sprinkle almond flakes over the surface and bake in the centre rack of a preheated oven for 45 mins or until the top springs back when tapped.

Serve warm.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

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