Bread pudding
By VicentaLakin
Friday night at the supermarket, the baby insisted on buying a French bar and thought that hard guys could be weapons. But when she really tasted it, she left it behind! To be honest, I don't like the stick so much, it tastes so bad, it doesn't taste good. Poor stick is like being thrown into a cold palace, and nobody cares about it. What do we do? So, with the principle of not wasting food, I thought, finally, there was an idea -- bread pudding was born! Usually this snack is cut with a slice of bread, which is baked in the oven for five minutes before it's used, which makes it hard, and I'm free of the stick
Recipe Recommendations
- French baguette 1/3
- milk 120g
- light cream 120g
- white granulated sugar 20g
- butter appropriate amount
- raisins appropriate amount
- milk fragrance
- baking
- an hour
- simple
Steps for Bread pudding
1
Chettin
2
Egg fluids are scattered
3
The raisins are soaked with milk
4
Milk, cream, white sugar mixed, heat to melt, fire off
5
It's a little cold. Put it in the egg fluid
6
Put a layer of butter in the container, pour it into white sugar, fill it up and fall out
7
Put the ordinary bread in the container
8
Put it in the raisins
9
Filled with bread
10
Put it in the egg milk
11
The raisins on the surface
12
put water in the oven at not less than 1 cm. put it in the container
13
The oven's 180°C preheat, 30 minutes