Bread Pudding is an old fashioned dessert that uses leftover bread to make into a tasty, easy dessert. For a quick and lazy simple meal, I made this Bread Pudding for lunch based on Min’s recipe. (I called it a meal because this is quite filling) After I’ve buttered the bread, I cut them in small triangles and placed them in a baking dish. I arranged the bread with crusts facing upwards to get a even more crispy top crust and a soft moist texture below after being baked.
Bread and Butter Pudding
Ingredients:
2 slices White bread with butter
25g Sugar
1 Egg
150ml Milk (I added 170ml)
1/2 tsp Vanilla extract
Raisins or Cranberries
Method:
- Cut up the buttered bread in cubes or triangles and arrange in a baking dish.
- Beat egg, milk, sugar and vanilla extract in a bowl.
- Stir in raisin or cranberries any amount as you wish. (I added both)
- Pour the liquid mixture into the baking dish and allow to stand for 15 minutes so the liquid is fully absorbed.
- Bake at preheated oven at 180C for 20 minutes.
I’m sharing this with Bizzy Bakes – Meatless Monday