A MESSAGE FOR YOU!
I am a self-taught home baker who is extremely enthusiastic and passionate about baking. Through both the countless experiments (and nightmares!) in my kitchen, I hope to simplify the process of baking for you through my baking recipes and tips! Through these easy-to-follow baking recipes and ideas, I hope to motivate you to bake and also, obtain that very sense of accomplishment. I will be more than happy to help you start out regardless of who you are.
I aspire to share my hobby and baking recipes with as many people as I can and share the joy of this hobby I hold dear to my heart!
“You and I,
let’s make a community that grows together!”
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![[Recipe in Caption/Blog] Underrated dessert alert - Bread Puddings 🍞 This warm and comforting dessert comes with bread of at least a day old and baked with a custard-like mixture including milk and eggs 😋 I am using @sunshinebakeries 100% whole grains ultra fine for a heartier morning ☀️I am almost near the end of my 21 days, and I am already a convert!
There are many variations you can go with these and I made two flavours with a single batch 🥳 one, the classic vanilla raspberry, and the other, dark chocolate blueberries with coconut. I really like the use of wholegrain bread here too as it is such a good base for all that flavours to build on 🍓
Of course, don’t forget your vanilla and cinnamon!
Recipe (more available in profile / blog too, including cup measurements)
- 180ml milk
- 30g butter
- 5ml vanilla or vanilla beans
- 2 eggs
- 30g sugar
- 1/2 tsp cinnamon
- 6 slices of bread
- Berries of choice
Steps
1. Warm the milk, butter and vanilla together at low heat until all butter has melted. Set aside to cool
2. Separately, mix together the eggs, sugar and cinnamon. Pour the egg mixture into the cooled milk mixture
3. Slice your bread into 9 and lay them in your baking tray
4. Pour the egg milk mixture over the bread and let it soak for 10 minutes. In the meanwhile, you can add in your toppings such as berries and fruits
5. Bake for about 45 mins at 180C until golden brown. You can place an aluminium foil over the tray if it’s browning too much
Note: I took 25 mins for a small 7 in x 4 in tray, and 45 mins for a 13 in x 4 in tray. Do adjust your timing accordingly depending on how big or small your tray is, feel free to ask if you need help!
6. After the bread pudding has cooled for 5 - 10 mins, you can add additional toppings such as chocolate, more fruits or a dusting of icing sugar
7. Serve and enjoy!
This bread pudding stores well in the refrigerator for up to 5 days and you can use this recipe for stale bread too (providing they are not spoilt)!
Enjoy!
#heartiertasteofbetter #breakfastideas #breadpudding #easyrecipe #easyrecipeideas #homecafe #baking #hearty #heartyfood #homemade](https://bakeomaniac.com/wp-content/plugins/instagram-feed/img/placeholder.png)