Thursday, August 11, 2011

BENTO# 17 - Raisins Bread Pudding

Served with Swiss Roll & Cherry
  • 3 cups milk
  • 3 tablespoons butter
  • 1 teaspoons vanilla (optional)
  • 1 teaspoons ground cinnamon (optional)
  • 3/4 cup packed brown sugar
  • 1/2 cup raisins
  • 280g or 7-8 slices bread cut cubed or torn
  • 4 eggs, beaten
Preheat oven to 170 degrees C or 350 degrees F.

In a large saucepan, add milk, butter, vanilla, cinnamonm, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.

Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.

Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered baking pan and bake for 35-45 minutes.

No comments:

Post a Comment