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Bread Pudding
Bread Pudding

Before you jump to Bread Pudding recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Making the decision to eat healthily provides marvelous benefits and is becoming a more popular way of life. Poor diet is a leading factor in health problems such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get us to follow a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, most people assume that it takes a lot of work to eat healthily and that they will have to drastically alter their lifestyle. In reality, though, simply making a couple of small changes can positively impact daily eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you probably purchase many items out of habit. For instance, have you ever checked how much sugar and salt are in your favorite cereal? A good healthy alternative can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy at the start of the day. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a normal part of your new healthy diet.

To sum up, it is not hard to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to bread pudding recipe. You can have bread pudding using 30 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Bread Pudding:
  1. Get A. Bread Pudding
  2. Provide 8-10 slices bread (buttered)
  3. Get (Or use croissants, brioche etc)
  4. Get 60 g butter (melted)
  5. Provide 3 eggs
  6. Take 1/4 brown sugar
  7. Get 1/4 white sugar
  8. Get 500 ml thickened cream
  9. You need (Or milk. We use whatever available but love thickened cream)
  10. Take B. Sauce
  11. Get 300 g milk (or use both cream & milk- anything available)
  12. You need 1-2 tbsp sugar/maple syrup
  13. Get 1 egg
  14. Provide 1 tsp corn flour
  15. Prepare 1 tsp custard powder
  16. Use 1 tsp vanila extract
  17. Use Pinch nutmeg (opt)
  18. Use Note: Some using only egg yolks (4-5 yolks) and cream instead of milk for sauce. For this type of sauce, do not add flour for thickening
  19. Prepare It’s simpler but for that much of yolks i have to come up with another dish/recipe for the egg whites. Adjust & taste
  20. Take C. Optional Sauce Recipe (fr drive me hungry)
  21. Prepare 1/2 C milk
  22. Provide 1/2 C half and half
  23. Get 3 tbsp sugar
  24. Prepare 4 large egg yolk
  25. You need 1 tsp pure vanilla extract
  26. Use Note: if half and half is not available - use 1 C of milk + 1 tbsp melted butter
  27. Use Cream sugar & egg yolk
  28. Provide Heat milk to a slightly simmer. Ladle milk into egg yolk mixture slowly until finish & keep whisking in between additions
  29. Provide spoon Return mixture to the pot & heat until sauce thickens & coats at the back of the
  30. Use Add vanilla once it cools
Steps to make Bread Pudding:
  1. A. For Bread pudding - prepare ingredients- melt butter. Put aside. Grease ramekins with butter. Prepare bread - use any type of bread available - white, brioche, croissants. For white bread, trim the edges & butter both sides. cut into preferred size. Place/arrange cut bread into greased ramekins. Keep aside. Layer with sultanas (optional / if available)
  2. Crack eggs, stir in sugar & melted butter until well mixed. Next, add thickened cream. Whisk until well combined. Using a fine sieve, Strain this mixture into another bowl. Then, Ladle this mixture over the bread in ramekins & place ramekins in a bain marie. Bake at 180°C for 20-25mins or until the bread is golden in colour & filling is slightly set. Note: Preheat oven to 180°C & prepare water bath/ bain marie before baking bread pudding.
  3. B. Sauce - crack egg & whisk in corn flour, custard powder & maple syrup or sugar until well combined. We use maple syrup. Anything available. Put aside. scald milk over medium heat (This is use to temper the egg). Turn off the heat.
  4. Ladle scalded milk into egg mixture slowly while whisking quickly until well combined. Ladle milk in batches. (Skipping this step, risking eggy sauce & curdled egg/sauce, so, avoid skipping this process). Return to the heat and keep whisking (over medium heat first then switch to low) until mixture thickened. Remove from the heat. Add vanilla extract once sauce is slightly cooled/warm.
  5. Serve bread pudding with sauce.

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