Base of the bread in the bread packets are usually thrown away as the crust is very thick to be eaten. Those who buy bread every week might be facing this. I would like to share on how to use it without wasting and relish it in the form of pudding.
Ingredients
Bread crust (base) 4
Milk 1 1/2 cup
Eggs 2Sugar 1 cup
Vanilla Essence 1 tsp (or) Vanilla custard powder diluted in little milk
Cinnamon powder ( a pinch)
Raisins and cashews (Optional)Directions - How to make
Preheat the oven at 190 C.
Toast the bread and break them into small pieces. Layer them over a baking pan greased with butter. In a small bowl blend the milk, eggs, vanilla essence and the sugar well. Pour them over the layered bread pieces. Make sure it covers the bread pieces evenly. Sprinkle some cinnamon powder. Finally layer it with raisins and nuts.
Place the pan in the preheated oven and take it out after 25-30 minutes. The pudding puffs up like a cake. The sides turns brown. Insert a knife to check if its baked well. Once the knife comes out without sticking to the pudding, take out the pudding from the oven. Either eat it hot or refrigerate it for an hour before serving.
No comments:
Post a Comment