Toasted bread pudding

Overview

This is probably the best destination I can think of for the endless toast. The soft and tender bread exudes the aroma of custard and cinnamon, sprinkled with a handful of crispy almond slices, eat it hot with ice-cold lemon sparkling water, and if you add some fruit, it will be great for weekend brunch!

Tags

• dessert
• breakfast
• afternoon tea
• western food
• butter
• cream
• egg yolk
• honey
• raisins
• sliced almonds
• cinnamon powder
• fine powdered sugar
• milk
• toast

Ingredients

Steps

1. 1 Bring milk, cream, and honey to a gentle boil in a pot, stir continuously, turn off heat and let cool for 15 minutes, then beat in egg yolks to form a sauce

   

2. 2 Cut the toast into pieces or break it up and put it into a baking pan. Layer the bread, brush with a layer of butter, spread a layer of raisins, and sprinkle a layer of cinnamon powder. Fill the baking pan to 2/3 (I was too lazy to put the butter into the sauce, so I poured it into each layer and tried to distribute the butter evenly. Of course, it is best not to do this^_^)

   

3. 3 Pour the sauce into the bread gradually, and press with a spoon to help the sauce absorb into the bread until it is saturated and can no longer be inhaled. Wrap it in plastic wrap and place it in the refrigerator for 4 hours or overnight

   

4. 4 Preheat the oven to 180 degrees Celsius. Stir-fry the almond slices in a pan until golden brown and fragrant, cool and set aside

   

5. 5 Place the baking sheet in the oven at 180 degrees Celsius and bake for 40 minutes or until the bread pudding is puffed up. Then adjust the heating mode to broil (upper heat broiling), increase the temperature to 220 degrees Celsius, and bake the bread pudding until it is caramel color in about 5 minutes

   

6. 6 Divide the bread pudding into plates, sprinkle with powdered sugar and slivered almonds and enjoy