Egg and Bread Pudding

About Egg and Bread Pudding

Ingredients

• Eggs 2
• Brown bread 8 to 9 slices
• Lukewarm milk 3 cups
• Castor sugar 3 tbsp
• Fresh cream 2 tbsps
• Butter 2 tbsps
• Vanilla essence 1 tsp
• Vanilla custard powder 1 tbsp
• Mixed nuts, finely chopped 2 tbsps

How to Make Egg and Bread Pudding (Stepwise Photos)

Method

1. Preheat the oven to 180º C.
2. Trim the edges of the bread slices and cut each slice into 2 equal pieces. Further tear the pieces and put into a mixing bowl.
3. Add lukewarm milk, castor sugar, fresh cream, butter, vanilla essence and custard powder.
4. Break the eggs, separate the yolks and add to the mixture in the bowl and beat with an electric beater taking care that the mixture is not too smooth. Keep the egg whites in another bowl.
5. Add nuts and mix well. Transfer into a baking dish. Keep the baking dish in the oven and bake for 15-20 minutes.
6. Beat the egg whites with an electric beater till peaks form.
7. Take the pudding out of the oven, drop the egg whites in small peaks all over the surface of the pudding. Keep the dish back in the oven and bake till the whites turn a light brown.
8. Bring the dish out again. Spoon into serving bowls and serve hot.

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