Bread pudding is made with leftover or stale bread! Easy and quick to make!
You can use any type of bread!
Ingredients:
Sandwich bread-6 slices-(2 days old),
Butter-melted-2 tbsp,
Egg-3,
Whole milk-2 cups,
Sugar-3/4 cup,
Ground cinnamon-1 tsp,
Raisins-1/3 cup,
Apple-1-(optional)-peeled and chopped into small pieces,
Vanilla essence-1tsp.
Note:
You can bake the pudding in water bath or in direct heat.
Since direct heat makes the pudding a little dry,so I have baked in water bath.
If baking in direct heat then the oven temperature will be 350 F or 180 C.
Baking time will be 45 minutes.
Water bath temperature is 300 F or 150 F.
Baking time is 1 hour.
Method:
Pre heat oven to 300 F or 150 C
Break or cut bread into small pieces or cubes into a greased 8 square inch pan.
Drizzle 2 tbsp of melted butter over the bread.
Sprinkle raisins and cubed apples on top.
Take a mixer bowl and beat sugar and egg for 4 minutes to get ribbon consistency.
Add vanilla essence and cinnamon pwd.
Beat only till combined.
Add the milk and beat only for few seconds.
Pour the liquid over the bread.
Lightly push down the bread with a spoon or fork,until bread is covered and soaked up the egg mixture.
Take a deep tray and place the square pan in the center.
Pour hot boiling water half way up sides of the pan.
Place the tray in the oven and bake for 1 hour.
Raise the heat to 180C for 5 minutes to brown the top.
To check the doneness,insert a tooth pick and it will come out clean.
Place the square pan on wire rack to cool completely.
Serve the pudding with vanilla ice cream or any sauce of your choice.
Leftovers can be kept in the fridge.
This recipe is from fifteen spatulla!
Sandwich bread are like dinner rolls,very soft,airy and light!
Ingredients:
Butter-4 tbsp-melted,
Milk (luke warm) -1 and 1/4 cup or 295 ml,
Honey-2 tbsp,
Yeast-1 pkt,
All purpose flour (sieved)-3 cups,
Salt-1 tsp,
Butter for brushing the top,
Egg-1+2 tbsp of water for egg wash
Method:
Heat milk to luke warm-(30 seconds approx in microwave)
Add yeast and 2 tbsp of honey.
Mix and keep aside for 5 minutes for the yeast to activate.
Sieve flour in a bowl and add salt.
As the yeast foams up,add the melted butter and stir.
You can do the mixing of dough in a bowl with a wooden spoon or use your mixer bowl with a blade.
I have used the mixer for mixing the dough.
Pour the yeast mixer in a bowl and add 2 cups of flour.
Stir the dough with the blade without using the switch on button.
Add the rest of the dough and run the mixer on high for 3 minutes.
The dough will stick to the blade.
As the dough is very sticky,transfer it on a lightly floured counter.
Using very little flour,knead the dough for 8 to 10 minutes into a round dough ball.
Place the dough ball into a greased bowl and cover with a moist cloth.
Let the dough rest in a warm place for 1 hour to double in size.
Once the dough has risen,make a few punches to let the air out.
Take out the dough on a lightly floured counter and spread it into 8x8 square size.
Roll the dough like cinnamon roll.
Pinch the ends and place it down.
Pinch the sides and tuck both the ends.
Grease your loaf pan,and transfer the dough into the pan.
Brush the top with butter and cover with a cloth.
Let the dough rest for 40 minutes to rise.
Pre heat oven to 375 F or 190 C for 10 minutes.
Once the dough has risen in the loaf pan,brush the loaf with a egg wash.
Transfer the pan to bake for 40 minutes or till a brown crust forms on the top.
Take out the loaf pan from and keep on wire rack.
Brush the top with butter.
Loosen the edges with a sharp knife.
Invert the pan,to take out the loaf.
Tapping the bottom will give a hollow sound.
Place the loaf in upright position and leave it to cool.
Slice the bread once the loaf is at room temperature.
This recipe is from sugar craft!
Very interesting and creative cake.
It was a joy to see those leopard marks once the cake was sliced:)
Ingredients:
All purpose flour(sieved)-250 gms,
Granulated white sugar(powdered)or caster sugar-200 gms,
Butter-230 gms,
Egg-3,
Milk-100ml,
Baking pwd-1 tbsp,
Cocoa pwd-4 tbsp,
Vanilla essence-1 tsp.
Note:This cake has a thick batter,as pipping bags are used to pipe the prints inside the batter. Dividing the batter into three different proportions is a little tricky but once you make it,you will get a fair idea of the proportion.Had some cocoa batter left in the piping bag which was used to make 2 cupcakes.
Method:
Pre heat oven to 170 C
Grease a 8 inch round pan and line it with butter paper.
Mix flour and baking pwd.
Place butter in the mixer bowl and beat till smooth.
Add the sugar and beat till creamy(2 minutes).
Add one egg at a time and beat for 1 minute.
Add vanilla essence and beat for 30 seconds.
Add half the flour and beat only till combined.
Add milk and beat only till combined.
Add the rest of the flour and beat only till combined.
Remove the beater.
Take out 3 tbsp heapful of batter in one small bowl and 2 tbsp heapful of batter in another small bowl.
Mix 1 tbsp of cocoa pwd to 2 tbsp of batter and mix lightly using a spoon.
Mix 3 tbsp of cocoa pwd to 3 tbsp of batter and mix lightly till well combined.
Transfer each batter to a pipping bag.
Spread a thin layer of the main batter on the base of the pan.
Transfer the left main batter to a pipping bag.
Make curve lines with dark brown batter.
Put the light brown on top of the dark lines.
Cover again with the dark brown layer.
Cover the whole with the main batter through a pipping bag.
Once it is fully covered,smooth the top with the back of the spoon.
Give the pan a light tap on the counter to remove air bubbles.
Transfer the pan to bake for 40 to 45 minutes or till tooth pick inserted in the center comes out clean.
Remove the pan from the oven and let it cool for 5 minutes on wire rack.
Loosen the side by knife.
Invert the cake and remove the butter paper.
Invert again and leave it to cool on wire rack.
Once the cake is lightly cool,slice the cake.
The best part of this cake are the leopard prints inside the sliced pieces.
This batter can be used to make cupcakes too!
