Season 3 Episode 6 (with Chef Mimi) | Bread Pudding Recipe

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Every kitchen mistress nightmare lies in these two ingredients going bad too quickly – bread and banana. This banana bread and butter pudding is set to cure you of your miseries and lift your spirits up. Soft and light, this pudding debunks the myth of bread puddings being too eggy and runny.

Serves 5

Ingredients

Bread Pudding

  • 1 Loaf Bread Squares Not Included
  • 3 Pieces Ripe Banana
  • 100 Grams Walnut Pieces
  • 100 Grams Butter
  • 50 Grams Sugar

Custard Filling

  • 1 Litre Milk
  • 170 Grams Sugar
  • 8 Grams Cinnamon Powder
  • 8 Pieces Whole Eggs Not Included

Vanilla Sauce

  • 300 Mililitres Milk Not Included
  • 11 Grams Cooking Custard Powder
  • 60 Grams Sugar
  • 5 Grams Vanilla Paste

Instructions

Bread and Butter Pudding

  1. Preheat oven to 160 degrees celsius.
  2. Warm up milk, cinnamon powder and sugar till dissolves in a pot.
  3. Remove from stove and add egg.
  4. Sieve mixture into a container.
  5. Butter the bread squares sparingly.
  6. Arrange the breads alternatingly with sliced bananas and walnut in between the layers in a ceramic moulds.
  7. Pour the mixture onto the bread mixture till fully submerged.
  8. Leave the mixture to soak for 10 mins.
  9. Sprinkle some sugar and place some small cubes of butter on top of the bread pudding.
  10. Place the mould over a pan of water.
  11. Bake at 160 degrees celsius for approximately 20-25 mins depending on the mould used.

Vanilla Sauce

  1. Mix the cooking custard with some part of milk to dilute the mixture.
  2. Sieve the milk mixture to a bowl.
  3. Boil the milk and sugar and vanilla paste.
  4. Add the sifted custard mixture to the boiling milk.
  5. Whisk till mixture slightly thickens in consistency.
  6. Remove from stove.
  7. Cool the sauce to room temperature and serve with the pudding.

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