Waking up to a really cold Saturday morning. Suddenly I had this craving for something sweet instead of savoury, which is quite unusual. I wanted simple breakfast so nothing too heavy. I was tossing the ideas of making french toast, or bread pudding since I got half a loaf of white bread sitting there begging to be eaten. I didn’t want to freeze it as I have another few slices still sitting in my freezer (time to throw and clean my baby, eeks…). French toast is nice, but the thought of lingering oily smell is not very welcoming especially I have done my cleaning yesterday. Also, I bought a can of Carnation Evaporated Milk and I remember seeing it in my pantry. One of those canned food that you bought just for rainy days, and never got a chance to use it. So in the end, bread pudding it is.
Without further ado, here is my simple, easy yet rustic bread pudding. Enjoy.
- 6 slices of old white bread
- 60g (or more) soft butter
- 1 can of Carnation Evaporated Milk
- 30g caster sugar, with more to sprinkle
- 3 egg yolks
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon vanilla essence
- 40g dried raisins
- Butter each slice of bread generously. Cut them half into triangle shapes. Set aside.
- Beat together the yolks, cinnamon, vanilla, sugar and milk in large bowl.
- Arrange the bread in a medium loaf pan and pour the milk mixture into it.
- Randomly place the raisins in between the bread, ensuring that they are also soaked with the milk.
- Let the bread soak for approximately 1 hour, until they are all drenched and spongy.
- Preheat oven at 160C degrees; fan-forced. Sprinkle some caster sugar on the bread, so that when it’s baked the edges will crisp up.
- Bake the bread pudding for approximately 30 minutes or until set.