Bread Pudding
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Recipe Submitted by:
Bread Pudding
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Recipe Submitted by:
| Servings | Prep Time |
| 4-5people | 10mins |
| Cook Time | Passive Time |
| 15mins | 40mins |
| Servings | Prep Time | Cook Time | Passive Time |
| 4-5people | 10mins | 15mins | 40mins |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- 6 Bread slices
- 1 1/2 tbsp Butter
- 2 tbsp Corn flour
- 3/4 cup Sugar
- 2 cups milk
- 1/2 tsp vanilla essence
- 2 tbsp walnuts (akhrot) chopped
- 1 1/2 tbsp raisins chopped
- 1 tbsp brown sugar
- 2 tbsp Butter melted
- For The Garnish
- 1/4 tsp Nutmeg (jaiphal) powder
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Ingredients
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Instructions
- Remove the crust from the bread slices, apply ½ tsp of butter on one side of each slice and cut each slice into 2 to 3 strips.
- Arrange the bread strips with the buttered side facing up on a greased 200 mm. (8′) diameter oven-proof glass dish. Keep aside.
- Combine the cornflour and sugar along with 1/4 cup of warm milk in a deep bowl and mix well till the sugar melts. Keep aside.
- Boil the remaining 1 3/4 cups of milk on a slow flame and gradually add the cornflour-sugar mixture, while stirring continuously so that no lumps remain.
- Add the vanilla essence, mix well and cook on a slow flame for 5 minutes or till the sauce thickens and becomes smooth, while stirring continuously. Remove from the flame and keep aside.
- Sprinkle the walnuts and raisins on the bread strips and pour the sauce evenly over them.
- Sprinkle the brown sugar evenly on top and pour the melted butter evenly over it.
- Bake in a pre-heated oven at 180°c (350°f) for 35 to 40 minutes.
- Serve hot garnished with nutmeg powder.