pudding bread
Family members don't eat the crust and edge of bread when eating bread. They feel it's a pity to throw it away every time. Once, I saw in the newspaper that it could be used to make pudding bread, so I tried making it. Unexpectedly, the reaction was good. The children loved it very much. It's good for breakfast or snacks.
Recipe Recommendations
- Tushibian 4 tablets
- fresh milk 200ML
- eggs of 2
- sugar 2 tablespoons
- vanilla extract a little
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for pudding bread
1
Tear the edge of the bread into small pieces and set aside.
2
Heat the fresh milk slightly, add sugar and stir until the sugar melts. After cooling, add it to the egg liquid and stir well. (At this time, add a little vanilla essence and mix well.)
3
Put the shredded bread slices into small pieces into the egg milk solution to allow the bread to absorb the egg juice.
4
Spread oil paper on a baking sheet and add the bread and egg juice.
5
Preheat the oven to 180C/350F and bake for 30 minutes until the surface is golden brown.
6
Eat it while it is hot. It is crispy on the outside and soft on the inside. It is delicious.