it does say in the recipe “preheated oven at 190° for 35 to 45 minutes” and it is obvious that for the type of dish you will not use an egg cup this recipe is just great it was my first time and we all loved it
After a bad bread and butter pudding experience as I child I swore that I could not stomach this dessert. The thought of soggy bread just grossed me out. But I said to myself “this is Nagi’s recipe, let’s give it a go” and oh my god! I have been converted. I had it with your Custard (Creme Anglaise) and I went from gagging to dreaming about this dessert. Can’t wait for my next conversion! 🙂 Thanks again
Just an update…the Reese’s miniature peanut butter cups were a fantastic addition! I made them into fine crumbs and sprinkled them on top before baking. Excellent combination with the fruit and chocolate chips. This is a fantastic recipe and a great way to use up pantry staples. Thanks again!
Just an update…the Reese’s miniature peanut butter cups were a fantastic addition! I made them into fine crumbs and sprinkled them on top before baking. Excellent combination with the fruit and chocolate chips. This is a fantastic recipe and a great way to use up pantry staples. Thanks again!
Ingredients:
1 teaspoon ground cinnamon
1/4 cup sugar
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Avoid the issue of scorched raisins by plumping them beforehand. Put raisins and two TBSPs liquid – liquor, concentrated juice, water – in a glass or plastic measure and microwave for two minutes. Drain before adding to puding ingredients.
Loooove bread & butter pudding, I spread my homemade Cumquat Jam or other marmalade on the bread, Yummo, will definitely do it your way now with bread chunks.
I made your mum’s Japanese Cheesecake, it’s the best EVER! emailed her asking if ithe flour used is plain or s.r. haven’t heard back, I used plain, would you confirm please? Love your recipes & looove Dozer. 👍
I like your custard recipe, over mine.. I make bread pudding for two often.. I have to figure how to reduce your creamy custard for four ramekin servings… :O)
This recipe has turned my husband.He had painful memories of soggy pudding as a child, he always said he hated it, so i’ve been missing out! But no longer. We both loved it! Delicious
Ingredients:
1 teaspoon ground cinnamon
1/4 cup sugar
4 Tablespoons butter or margarine, at room temperature
5 slices crust-on white bread
1/2 cup raisins
2 cups milk, fat free
2 eggs
Directions:
Preheat oven to 350 degrees F / 180 C
Add cinnamon to sugar in cup and mix well.
Set aside.
Generously spread one side of each piece of bread with butter or margarine.
Cutting diagonally, slice each in half.
Arrange triangle slices in pan, slightly overlapping, with butter-side
up and cut edges facing the same direction, making a spiral.
As you add the bread, sprinkle with sugar, cinnamon, and raisins.
Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well.
Pour milk mixture over bread and raisins in baking pan.
Set aside for about 15 minutes for bread to absorb liquid.
Bake in oven for about 30 minutes, or until top is golden brown.
Serve the pudding while still warm in individual dessert bowls.
It is eaten plain or with cream poured over it.
source: nutridlicious.com