Toast pudding(kao mian bao bu ding )

Toast pudding

Introduction:

"This should be the best destination I can think of when I can't finish eating toast. It's wet, soft and tender bread with the aroma of egg milk and cinnamon, sprinkled with a handful of crisp almonds, served hot with cool lemon bubble water, and if I have some fruit, I'd like to use it for weekend brunch."

Production steps:

Step 1: bring the milk, cream and honey to a slight boil in the pot, continue to stir, turn off the fire and cool for 15 minutes, add in the egg yolk to form a sauce

Step 2: cut or break the toast into pieces and put it into the baking tray. Fill 2 / 3 of the baking tray with a layer of bread, a layer of butter, a layer of raisins and a layer of cinnamon powder (I lazily put butter into the sauce, so pour in each layer to make the butter evenly distributed. Of course, it's better not to do so^_ ^）

Step 3: pour the sauce into the bread one by one, and press with the spoon to help the sauce inhale the bread until it is saturated and unable to continue to inhale. After wrapping the preservative film, put it in the refrigerator for 4 hours or overnight

Step 4: preheat the oven to 180 ℃. Stir fry the almond slices in a pan until golden and fragrant. Cool and set aside

Step 5: put the baking tray into the oven and bake at 180 ℃ for 40 minutes or until the bread pudding is swollen, then adjust the heating mode to brown, raise the temperature to 220 ℃, and bake the surface of the bread pudding to caramel color for about 5 minutes

Step 6: divide the bread pudding into pieces, sprinkle with sugar powder and almond slices and enjoy

Materials required:

Tusi: moderate

Butter: moderate

Cinnamon powder: right amount

Raisins: appropriate amount (soak in cold water for 20 minutes)

Almond slice: moderate amount

Fine sugar powder: appropriate amount

Cream: 250g

Milk: 250g

Egg yolk: 200g

Honey: 2 tablespoons

Note: 1. Sauce (total amount can be adjusted according to proportion): 250g cream, 250g milk, 200g egg yolk, 2 tbsp honey; 2. The weighing unit mentioned in the paper: 1 tbsp = 1table spoon / 1 tbsp = 1teaspoon / 1 cup = 1cup; 3. It takes at least 4 hours for the bread to inhale the sauce, and give it enough time to absorb and expand to bake the soft and tender bread pudding; 4. Before cold storage, use a fork to tie it 5. Raisins contain more sugar and less water, so it is easy to scorch and produce bitter taste when baking. Soaking in cold water for 20 minutes can make raisins inhale water, but it is not easy to scorch when baking for a long time. 6. There is a big difference between color and taste of almond slice. If you can't buy almond slice, you can stir fry it with whole almond After coloring, it cools slightly and is as delicious as smashing it with a mortar; 7. The sauce of cream, milk and honey can be tasted and then reused. It will taste better if it is slightly sweet, and the bread will dilute most of the sweetness. Of course, it can also be seasoned with honey, which is similar to pancake's way of eating. It depends on what you like~

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Kao Mian Bao Bu Ding