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.
一直以来家人都是以面包为主来当早餐,因此家里随时都会存有剩余的面包。如今自从家里多了3位留舍的新员工来打理家里的家务及花园后,他们就不以为然而不太能每早都吃面包。


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。


肉桂面包布丁
Cinnamon Bread Pudding


Ingredients 材料

(A)
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

(B)
Almond Flakes 杏仁片 (toppings 表面装饰)


Directions 做法


Preheat oven to 175C degrees.
烤箱预热至175C度。

Grease an 8 inch square baking pan. Set aside.
准备一个8寸四方形烤盘,模具里涂抹少许油脂。搁置待用。

Cut bread into small cubes and transfer into the prepared baking pan. Drizzle melted butter over the bread.
面包切成小块转入模具里。之后把溶化的咸牛油淋在面包块上。

Sprinkle the raisins over the bread.
接着又在面包撒上葡萄干。


Combine eggs, milk, sugar, cinnamon powder and vanilla extract into a mixing bowl and mix well. 
把鸡蛋,鲜奶,糖,肉桂粉和香草精一起混入一个搅拌碗中,搅匀即可。

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.
将牛奶鸡蛋液倒在面包模具里,再用叉子轻轻把面包块按下去直到蛋奶液完全吸收混入即可。

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.
在面包鸡蛋混合液上撒上杏仁片为装饰,然后送入已预热的烤箱的中层烤架烘烤45分钟,一旦触按面包而表层回弹时即可出炉。

Serve warm.
趁热食用最佳。




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