Let me just be quiet for today and move on directly to what I have with me… 🙂
Bread pudding is one of the easiest pudding that you could make at any given point in time. Every home would definitely have a loaf of bread any time and especially old bread ready to get dumped. The best thing to make with it, especially if you are a sweet tooth like me would to make bread pudding. A few ideas that I already have posted on the blog can be found here, here and here. This is one that I had adapted from one of the many cookbooks that I have with me, “The 5:2 Diet Cookbook”. Coming to that point, the three shelves that I had allocated for cookbooks is not already so full that I don’t know where I will go and adjust the remaining that are waiting to be pushed in. 🙁 The 5:2 diet seems to be a diet plans that many are following and this cookbook had ideas on calorie-restricted meals for those 2 control days. I was not sure how this would taste, but once it came out the oven, it tasted delicious with a dollop of fresh cream on top! Off to the recipe…
- 6 slices brown bread (I used 3 sliced bread and 3 mini buns)
- 200 ml milk
- 2 tbsp sugar
- 1 egg
- 1 tsp vanilla essence
- 2 tbsp raisins
- 2 tbsp dried apricots, chopped
- Preheat oven to 180 degrees.
- Remove the crust of the bread. Cut diagonally and arrange in a baking tray.
- Heat milk along with sugar. Allow to cool slightly.
- Whisk egg and vanilla essence in a bowl.
- Pour the milk into the egg and whisk continously to avoid egg from curdling.
- Pour over the arranged bread. Sprinkle the raisins and the cut apricot above it. Allow the mixture to sit for 15 minutes.
- Bake for 25 minutes or till the top is done. Serve warm with a dollop of cream!