Bread Pudding

Make bread pudding from crust offcuts – Waste not, want not.

Ingredients:

• 5 slices white bread (remove crust) I used the leftover crust from Vienna cigars (see recipe already shared on the blog)
• 500 ml milk
• 5ml vanilla essence
• 1 tablespoon custard powder
• 5 large eggs Or 4 X-large eggs
• 125 ml cup sugar
• 50 ml butter

Apricot Jam Sauce:

• 100 ml Smooth Apricot Jam
• 80 ml boiling water.

Combine together until the jam is saucy.
Pour over when the pudding is done

Method

1. Soak bread crust in milk
2. Make a paste of custard with a little water, sugar, 5 whole eggs, and blend well with a stick blender.
3. Dot with butter before baking & bake at 180C ±50 min or until set.
4. Pour Jam sauce over when done baking
5. Enjoy

Prepared, tried, and tested Feriel Sonday 

Bread pudding and “No” Bread Pudding which do you prefer?

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