Cranberry Toast Pudding
Overview
Usually when the child's father is not at home, it takes more than three days to bake a piece of toast. On the third day, I really don't want to eat it. It's not that the toast has aged. As long as it is stored properly, it is still soft. The method is very simple, even novices don’t have to worry. This cranberry toast pudding is crispy on the outside, tender on the inside, and full of milky flavor. It can be served as afternoon tea or breakfast, whatever makes you happy.
Tags
Ingredients
Steps
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It is best to choose white toast for toast. If not, reduce the amount of sugar in the custard and cut it into evenly thick slices.
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Cut the toast into small cubes. Some people like to remove the edges, but I like to bake them with the edges. Although the color will be darker, I like the crispy texture after baking.
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Choose a bowl that can go into the oven and test how much toast you need. I used 4 and a half slices.
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Put the eggs, powdered sugar, and whipping cream into a glass bowl. If there is no whipping cream, you can replace it with milk.
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Stir into egg milk and set aside. Stir only but do not send.
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Place the toast pieces into the bowl of egg milk
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After the toast pieces have fully absorbed the egg milk, take them out and put them into a baking bowl. The remaining small amount of egg milk can also be poured into the baking bowl. Stir without sending.
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Feel free to sprinkle with cranberries and almonds that have been soaked for 10 minutes.
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Put it in a preheated oven at 165 degrees for 30 minutes, and bake until the surface is golden brown. If you are worried about the dark color, you can cover it with a piece of tin foil during the last ten minutes.
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It’s full of milky flavor, remember to eat it while it’s hot.
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A good choice for consuming whipped cream and toast, I hope you will like it.
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It's so delicious that I can't stop eating it.
