Bread Pudding

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I loveeee bread, don’t you also ? Especially when they are fresh from the oven.. well, it is not that i have ever made it by my self (i will, one day.. saw some tutorials and it doesn’t look that hard.. i promise will try and share with you 😉 )

Anyway, if only breads last longer. Sadly, they don’t. In a few day they will get dry and stale.. ugh.. 😦 Of course we can toast them and spread some jams. Or.. we can turn them into this pudding 😉 The pics above look sophisticated, i know.. but i promise you, it is easier than making pancake, even with pancake mix!

So, let’s start! ^^

For recipe in Bahasa Indonesia, click here 🙂

Ingredients:

For 1 serving (a cup of above pic)

bread 1 slice White Bread  egg 1/2 Egg
 milk 120 ml Milk  sugar 1.5 tbs Sugar + some sprinkles
 cinnamon some sprinkles Grounded Cinnamon  butter Butter for spreading
 rum 1 drop Rum (optional)  vanilla 1 drop Vanilla Extract (Optional)
  • We can use any kind of bread: whole grain, wheat, potato, france, etc. The amount is never a precise. Just enough to fill the container
Steps:

1. Preheat oven in 160 C.

2. Spread thin layer of butter on bread, both side.

3. Cut bread into square shapes. Well, actually i just shredded it 😛  Set them in the cup. You see, at first, i just put them randomly, then i realized i could set them as a cute rose.

4. For the custard,  I found differ recipes suggest differ steps, so i did 4 experiments:

Experiment A:

  • Whisk egg and sugar just until well combined
  • Add in the milk. Stir.

Experiment B:

  • Whisk egg and sugar until the mixture bubbly and pale.
  • Add in the milk. Stir.

Experiment C:

  • Whisk egg and sugar until just well combined.
  • Heat the milk until slightly boiled. Add it gradually into the egg mix, with continuously stir. The reason why we don’t pour it all in one is to avoid the egg becoming cooked.

Experiment D:

  • Whisk egg and sugar until the mixture bubbly and pale.
  • Heat the milk until slightly boiled. Add it gradually into the egg mix, with continuously stir. The reason why we don’t pour it all in one is to avoid the egg becoming cooked.

 

4. Add in a drop of vanilla extract and rum, just to add flavors.

5. Pour custard slowly to the bread set. Make sure it touches all part of the bread.

6. Sprinkle with sugar and grounded cinnamon. Leave it for 5 minutes.

7. Put cup on baking tray. Pour some water on the tray.

8. Put in in the oven and bake for about 20-30 minutes.

Here are the experiments result:

Experiments Result

Doesn’t look different, but it does. The A custard can’t be absorbed too well by the bread. So, it becomes another soft and watery pudding layer as the bread is a bit less moist. With the C custard, the bread is also can absorb it well, but the “pudding” layer is more firm. Both B and D custard can be fully absorbed by the bread, so they blend it with the bread, make the bread become so moist and tender. With the B custard, the bread pudding is less firm than with the D custard.

So, for me, personally, i like the D custard.  But, everyone has their own taste. You gotta try it and decide which custard you prefer. Don’t forget to let me know on comment below, will you ? 😉

 

Resep Bahasa Indonesia

Bahan:

Untuk 1 porsi (1 cangkir)

 bread 1 potong Roti Tawae  egg 1/2 Telur
 milk 120 ml Susu Cair  sugar 1.5 sdm Gula + untuk taburan
 cinnamon bbrp tabur Kayumanis Bubuk  butter Mentega untuk olesan
 rum 1 tetes Rum (opsional)  vanilla 1 tetes Ekstrak Vanilla (Opsional)
  • Kita dapat memakai berbagai jenis roti: gandum, kentang, roti prancis, dll. Jumlahnya tidak harus tepat, asalkan memenuhi tempatnya.
Cara:

1. Panaskan oven160 C.

2. Oleskan tipis mentega pada dua sisi roti.

3. Potong roti menjadi bujursangkar. Well, saya cuma cabik-cabik asal saja 😛 Tata dalam cangkir. Anda lihat, awalnya cuma saya tata acak adul, lalu baru nyadar (terakhir) kalau bisa ditata jadi mawar (telat mikir :P).

4. Untuk kaster-nya, saya menemukan beragam resep dengan beragam cara. Jadi, saya melakukan 4 eksperimen *pake kacamata lab*:

Eksperimen A:

  • Kocok telur dan gula hingga hanya telur lepas dan gula tercampur rata
  • Tambahkan susu. Aduk

Eksperimen B:

  • Kocok telur dan gula hingga berbusa dan pucat.
  • Tambahkan susu. Aduk

Eksperimen C:

  • Kocok telur dan gula hingga hanya telur lepas dan gula tercampur rata
  • Panaskan susu hingga hampir mendidih. Tambahkan sedikit sedikit ke campuran telur dengan terus diaduk. Jika dimasukkan sekaligus takutnya nanti telurnya matang.

Experiment D:

  • Kocok telur dan gula hingga berbusa dan pucat.
  • Panaskan susu hingga hampir mendidih. Tambahkan sedikit sedikit ke campuran telur dengan terus diaduk. Jika dimasukkan sekaligus takutnya nanti telurnya matang.

4. Tambahkan setetes ekstrak vanila dan rum sebagai tambahan aroma dan rasa.

5. Tuangkan kaster perlahan dalam cangkir. Pastikan semua roti terkena kaster.

6. Taburkan gula dan kayumanis bubuk di atasnya. Diamkan selama 5 menit agar kaster diserap oleh roti.

7. Taruh cankir di atas nampan oven. Tuangkan air di nampan.

8. Masukkan dalam oven dan panggang selama 20-30 menit.

Hasil dari eksperimenku:

Kaster A tidak bisa diserap dengan baik oleh roti. Jadi dia membentuk lapisan baru, mirip puding tapi sangat lembek dan basah. Kaster C juga tidak bisa diserap dengan baik, tapi mungkin karena susunya panas, lapisan puding yang dihasilkan lebih padat. Kaster B dan D bisa diserap dan jadi satu dengan bail oleh roti. Texture rotinya jadi lembut dan seperti berbusa. Bedanya, kaster B sedikit kurang padat dibanding kaster D. Saya lebih suka yang kaster D. Tapi ada kaster B juga enak, mirip2 klapertart ^^

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