Miss J's Bread Pudding & Peach Custard Sauce
Since everybody likes my bread pudding, I just thought to share the recipe to spread the loveeeeeee to the people I love.. yeah that's you :P
I think everyone has their own recipe in making bread pudding. My mom's version is a moist, soggy type because the bread are soaked in water or milk and then we squeezed the liquid out of bread and the bread became sort of like "mashed". It is very easy to make and take not time at all and tasted quite good, but I am not a fan of the soggy type.
Then, one day, Kak Tine brought home this one bread pudding recipe. She was the one that made the pudding first but I think the recipe used too little bread in the recipe, making it a little bit thin and flat. I then, adjust the recipe a little bit, and I think it turned out quite alright and everybody seems to like it.
Bread Pudding
Ingredients:
10 slices of bread of your choice, cut in 4 triangles
1/2 cup butter, melted
1/2 cup of caster sugar
5 medium size egss
2 cups of fresh milk
Raisins, almonds (whole, flaked, slivers - up to you but i like flakes best), chocolate chips for decorations and layers - as much as u need for the layers/decoration
1 teaspoon of vanilla essence
Some icing sugar for deco
Method:
Place a layer of cut bread in the baking dish, then drizzle some of the melted butter, make sure to cover a little bit of each piece of bread. You don't need much tho just enough to have butter on th bread. Then layer it with raisins, almond and chocolate chips. Do it again, until you have all the bread in the baking dish.
In a separate bowl, beat the eggs, sugar, milk, vanilla essence until all mixed up. I sometimes add a little bit of baking powder, about a teaspoon to make it fluffier. Then pour into the baking dish, making sure the bread are all soaked up with the eggs and milk mixture. Push down the bread with a spoon or fork to make sure the eggs mixture covered the top part.
Once ready, put it in a 180 degree celcius oven, for about 30 minutes, adjust if necessary, and bake until the top is golden brown and the cake tester turn out clean and dry.
Once a little bit cool, put a little icing sugar in a sift and sift the sugar on top of the pudding.
There you go. :)
But of course, a bread pudding won't be complete with its custard sauce. To me, the sauce is what makes it different. You may have a bland tasting pudding but if you have a really good custard, everything seems to turn out right hehehe.
My version has peach in it, because I love the taste of peach, but of course you can have it plain or with any other fruits of your choice. Of plain, just add more sugar as you don't have the fruit syrup in it.
Peach Vanilla Custard Sauce
Ingredients:
1 can of evaporated milk
3 cups of fresh milk
3-5 tablespoons of custard powder (adjust accordingly)
1 can of peach (cut in small cubes) - keep the syrup
1 teaspoon of vanilla essence
1/4 - 1/2 cup caster sugar (again, adjust accordingly)
Method:
Boil the evaporated milk, fresh milk, syrup, vanilla essence in pot. Let it warm up and taste the mixture, if it is not sweet as you like, add some sugar, until you get the sweetness you desire. For me I don't like it to be too sweet, so I think about 1/4 - 1/2 cup is enough. In a small bowl/cup, mix the custard powder with a little bit of water, just enough to make mix the powder. Then, once the milk mixture is warm and about to come up to a boil, pour in the custard mixture and keep the fire low. Mix a little bit of the custard first, maybe about 3 tablespoons, and don't stop stirring. Make sure that once you pour in the custard mixture, the fire must be low and don't stop stirring or it will burnt at the bottom and you don't wan the burnt taste. Sooo not nice! hehe. Adjust the custard accordingly, until you reach a slightly thicken milk mixture. If it is too thick, add more milk or water, and adjust the sweetness too. The custard is ready when you can't taste the flour taste in the mixture. Pour in the cut peaches and leave it for few minutes and turn off the heat.
You can have the bread pudding and sauce warm, or cold. I think everyone has their own favourite way of having it. Mine? Slightly warm pudding, with cold sauce (so if you want this, make the sauce in advance). I just love the contrast between the warm melting butter pudding and then with the cold creamy sauce. And if you like, add a scoop of vanilla ice cream on top. Sinful! :)
Enjoy your pudding!!
Warm pudding with cold creamy peach custard sauce
I think everyone has their own recipe in making bread pudding. My mom's version is a moist, soggy type because the bread are soaked in water or milk and then we squeezed the liquid out of bread and the bread became sort of like "mashed". It is very easy to make and take not time at all and tasted quite good, but I am not a fan of the soggy type.
Then, one day, Kak Tine brought home this one bread pudding recipe. She was the one that made the pudding first but I think the recipe used too little bread in the recipe, making it a little bit thin and flat. I then, adjust the recipe a little bit, and I think it turned out quite alright and everybody seems to like it.
Bread Pudding
Ingredients:
10 slices of bread of your choice, cut in 4 triangles
1/2 cup butter, melted
1/2 cup of caster sugar
5 medium size egss
2 cups of fresh milk
Raisins, almonds (whole, flaked, slivers - up to you but i like flakes best), chocolate chips for decorations and layers - as much as u need for the layers/decoration
1 teaspoon of vanilla essence
Some icing sugar for deco
Method:
Place a layer of cut bread in the baking dish, then drizzle some of the melted butter, make sure to cover a little bit of each piece of bread. You don't need much tho just enough to have butter on th bread. Then layer it with raisins, almond and chocolate chips. Do it again, until you have all the bread in the baking dish.
In a separate bowl, beat the eggs, sugar, milk, vanilla essence until all mixed up. I sometimes add a little bit of baking powder, about a teaspoon to make it fluffier. Then pour into the baking dish, making sure the bread are all soaked up with the eggs and milk mixture. Push down the bread with a spoon or fork to make sure the eggs mixture covered the top part.
Once ready, put it in a 180 degree celcius oven, for about 30 minutes, adjust if necessary, and bake until the top is golden brown and the cake tester turn out clean and dry.
Once a little bit cool, put a little icing sugar in a sift and sift the sugar on top of the pudding.
There you go. :)
But of course, a bread pudding won't be complete with its custard sauce. To me, the sauce is what makes it different. You may have a bland tasting pudding but if you have a really good custard, everything seems to turn out right hehehe.
My version has peach in it, because I love the taste of peach, but of course you can have it plain or with any other fruits of your choice. Of plain, just add more sugar as you don't have the fruit syrup in it.
Peach Vanilla Custard Sauce
Ingredients:
1 can of evaporated milk
3 cups of fresh milk
3-5 tablespoons of custard powder (adjust accordingly)
1 can of peach (cut in small cubes) - keep the syrup
1 teaspoon of vanilla essence
1/4 - 1/2 cup caster sugar (again, adjust accordingly)
Method:
Boil the evaporated milk, fresh milk, syrup, vanilla essence in pot. Let it warm up and taste the mixture, if it is not sweet as you like, add some sugar, until you get the sweetness you desire. For me I don't like it to be too sweet, so I think about 1/4 - 1/2 cup is enough. In a small bowl/cup, mix the custard powder with a little bit of water, just enough to make mix the powder. Then, once the milk mixture is warm and about to come up to a boil, pour in the custard mixture and keep the fire low. Mix a little bit of the custard first, maybe about 3 tablespoons, and don't stop stirring. Make sure that once you pour in the custard mixture, the fire must be low and don't stop stirring or it will burnt at the bottom and you don't wan the burnt taste. Sooo not nice! hehe. Adjust the custard accordingly, until you reach a slightly thicken milk mixture. If it is too thick, add more milk or water, and adjust the sweetness too. The custard is ready when you can't taste the flour taste in the mixture. Pour in the cut peaches and leave it for few minutes and turn off the heat.
You can have the bread pudding and sauce warm, or cold. I think everyone has their own favourite way of having it. Mine? Slightly warm pudding, with cold sauce (so if you want this, make the sauce in advance). I just love the contrast between the warm melting butter pudding and then with the cold creamy sauce. And if you like, add a scoop of vanilla ice cream on top. Sinful! :)
Enjoy your pudding!!
Warm pudding with cold creamy peach custard sauce
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