Bread pudding (mian bao bu ding )

Bread pudding

Introduction:

"Toast has been made n times. It's the first time to make this bread pudding. When it's baked, it tastes delicious. At first, I thought that the toast must be crispy, but it absorbs the mixture of light cream and egg yolk. It tastes smooth. The whole toast is full of milk flavor and delicious. Like friends must try Oh, is also one of the good ways to eliminate cream

Production steps:

Step 1: Toast ready

Step 2: cut the toast into small pieces. Put it in the preheated oven at 170 ℃ for 10 minutes. The surface is golden yellow. Don't scorch it

Step 3: put light cream in the milk pot

Step 4: add sugar

Step 5: put it on the gas stove. Don't boil it. Just boil the sugar

Step 6: turn off the heat, add butter and stir well

Step 7: after cooling, add two egg yolks (if not cool, be careful to heat the egg into egg flowers) and continue to stir well

Step 8: put in cold boiled water and stir well

Step 9: sift the pudding liquid, and the filtered liquid will be more delicate and ready for use

Step 10: prepare a baking bowl and add raisins

Step 11: take out the pudding liquid, put the roasted toast cubes into the pudding liquid, dip in the thin pudding liquid, and then dip in one side

Step 12: put the toast cubes with pudding liquid into the baking bowl with raisins

Step 13: pour in the remaining pudding liquid

Step 14: pour in all and let stand for 5 minutes. Let the toast cubes slowly absorb the pudding liquid

Step 15: Sprinkle the raisins, put them into the preheated oven, heat up and down 170 degrees, middle layer, about 30 minutes

Materials required:

Toast: 2 pieces

Light cream: 100g

Butter: 30g

Cold boiled water: 50g

Soft sugar: 20g

Raisins: moderate

Egg yolk: 2

Note: dried fruit can be changed into any kind you like. You can put dried fruit in advance and soak it in rum for one night. It has different flavor

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Mian Bao Bu Ding