Bread Pudding

About Bread Pudding

Ingredients

• French bread loaf, cut into 1 inch squares 1
• Milk 1 litre
• Vanilla essence 2 tsps
• Eggs,lightly beaten 3
• All spice powder ¼ tsp
• Sugar 1 cup
• Bourbon sauce
• Unsalted butter 3 tbsps
• Sugar 1 cup
• Raisins, soaked overnight in ¼ cup bourbon 1 cup
• Cinnamon powder ½ tsp

How to Make Bread Pudding (Stepwise Photos)

Method

1. To make bourbon sauce, melt butter in a non-stick pan, add 1 cup sugar and egg and whisk till everything blends well with each other.
2. Cook on a low heat, stirring continuously till the mixture thickens. Do not allow this mixture to simmer otherwise it might become sour. Add raisins and cinnamon powder, mix and take the pan off the heat.
3. Whisk just before serving. The sauce should be soft, smooth, and creamy.
4. To make bread pudding, preheat oven to 180° C.
5. Soak the bread slices in milk in a mixing bowl and press with your hands till all the milk is absorbed by the bread.
6. Beat together vanilla essence, eggs, allspice and sugar in another bowl. Gently stir this mixture into the bread mixture. Add the bourbon sauce and mix well.
7. Grease the base as well as the sides of a 9x13 inch baking pan with a little butter. Transfer the bread mixture into it, keep the pan in the preheated oven and bake for about 40 minutes.
8. The pudding is done once the edges start getting brown and pull away from the edge of the pan.
9. You can also bake in individual ramekins if you so wish.
10. Serve cold or warm.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps