I guess those who follow this little space of mine know how fond I am of doing guest posts. If any blogger asks me for one, I cannot say “no”. It is not my nature. Sometimes, this character can get misused but Alhamdulillah, Allah has been kind and normally I haven’t had trouble as such personally. But definitely at times, when the “no” is the only way out, I have made sure that I have put my foot down and say it! 😀 However, I guess this does not apply to my blogging experience… 🙂
This happens to be my 36th guest post… That is quite a bit in the past almost three years of blogging, but I love the affection that I get from this little fraternity who have accepted me wholeheartedly into the stream of things. 🙂 I have known Nusrath before the time she turned into a blogger. She was very active on my blog’s FB page and would give her likes and comments on the recipes that I would post. It was much later that I came to know she had a blog of her own, which I started frequenting for some lovely recipes and simple, yet beautiful photographs. It is a pleasure to be on her space as a guest and Alhamdulillah, I feel truly honored… 🙂
After scratching my head a little time and drowning into my drafts – literally! – I chose this delicious Butterscotch Bread Pudding for her. To read the recipe and more, do hop onto Nusrath’s space and please do not forget to shower some love too! 🙂
While you enjoy the post, I will be off literally from the blog for the next one week since I am having a few visitors over the next week and I am going to be busy with them. Still, I have scheduled three posts for the week, since I don’t want to leave the blog blank. So do keep coming in and watching out this space, though I may not be physically very active – however, peeping in between is not included in it! 😉
Butterscotch Bread Pudding
- 6 to 8 bread slices I used 4 buns
- 2 eggs separated
- 2 cups milk
- 1/3 cup + 2 tbsp sugar
- 30 gm butter
- Preheat the oven to 180 degrees. Keep a square baking pan ready.
- Chop the bread into pieces with or without the side. Spread into the pan.
- Beat the egg yolks well, then add the milk and beat well. Warm this mixture on low flame till just hot.
- Put the 1/3 cup sugar in a thick saucepan and allow it to caramelize on low flame.
- As it melts and turns amber color, add in the butter and mix well till it melts.
- Pour this slowly into the egg milk mixture and whisk till combined. Pour this mixture onto the bread and allow it to soak up the milk.
- Beat the egg whites till stiff. Add in the 2 tbsp sugar and beat again.
- Spread over the bread and slowly fold in using a spoon.
- Bake for 40 minutest till browned. Serve warm.