Tuesday, December 8, 2015

Bread Crust Pudding (Leftover Bread Crusts Recipe) - Video Recipe

This is how I use the leftover bread crusts from my daughter's bread porridge! hehe


Bread Crust Pudding

Difficulty: Very Easy
Time: 30min
Number of servings: 15×20cm (6×8inch) pie dish

bread crusts (from about 3 thick slices of bread)
2 eggs *room temperature
200ml milk *room temperature
2 tbsp. granulated sugar
vanilla extract *optional
20g (0.7oz.) raisins *optional

1. Mix eggs and sugar in a spouted measuring cup. Add milk and mix well. Add vanilla extract if you like.
2. Preheat an electric oven to 250C (482F) / gas oven to 230C (446F) / or you can use a toaster oven.
3. Butter the pie dish. Pour half of the custard liquid through a sieve into the pie dish. Place some bread crusts. Then pour in the rest of the custard liquid and leave for about 5 minutes so the bread can soak up the liquid.
4. Place the pie dish on a baking sheet. Pour some hot water into the baking sheet. Bake in the oven for about 10 minutes. Top with raisins if you like and bake for 5 minutes.

*vanilla extract is optional. I wouldn't add it since my eggs don't smell bad.
*if you don't use raisins, bake in the oven for about 15 minutes until golden brown. watch carefully anyways~


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