Bread Pudding

For berbuka semalam, I baked bread pudding. Selalunya, aku akan guna recipe from kuali.com. But this time, I wanna try something new. Setelah puas menggoogle, aku jumpa recipe kat joy of baking. I love this recipe, memang sedap! cuma next time aku kena kurangkan gula sebab it's a bit sweet for me.

Today, adik aku Ayu, makan the bread pudding with serawa durian yg aku buat for iftar. Dia cakap sedap sgt2. Err.. sesapa yg nak cuba, dipersilakan. Gambar kat bawah ni bukan serawa durian tau, it's Vanilla Sauce. :)

Bread Pudding

Bread Pudding:

8 - 10 cups of bread cubes, cut into bite sized pieces. (I used gardenia)

Fruit: 

1 cup sultanas (raisins)

Custard:

4 large eggs

1 cup (200 grams) granulated white sugar (should just add 3/4 cup next time)

1 1 /2 teaspoons pure vanilla extract

1/2 teaspoon ground cinnamon

4 tablespoons (57 grams) unsalted butter, melted and cooled

4 cups (960 ml) milk

Bread Pudding: 

Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Lightly grease with butter, or spray with a non stick vegetable spray, a 9 x 13 x 2 inch (23 x 33 x 5 cm) heatproof baking dish. Place the baking dish into a larger roasting pan that has enough room around its sides to fill with water.

Place the bread cubes and fruit (if using) in the baking dish.

Custard: 

In an electric mixer (or with a hand mixer), beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes) (when beater is raised the batter will fall back into bowl in a slow ribbon). Beat in the vanilla extract and ground cinnamon. Then beat in the melted  butter and milk. 

Assemble: Carefully pour (or ladle) the prepared custard over the bread cubes until completely covered. Press down the bread cubes so they are covered with the custard.

Prepare a water bath. (A water bath is used to provide temperature protection for the egg custard.) Carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan. Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread pudding from the water bath and cool slightly before serving.  

Can be served warm or cold with a dusting of confectioners' sugar and a dollop of softly whipped cream or vanilla ice cream.

Read more: http://www.joyofbaking.com/BreadPudding.html#ixzz1U4kFIXDh

Vanilla Sauce
Source : Allrecipes.com

• 1/2 cup light brown sugar
• 1 tablespoon all-purpose flour (can be replaced with custard flour)
• 1 pinch ground cinnamon
• 1 egg
• 2 tablespoons butter, melted
• 1 1/2 cups whole milk
• 1 pinch salt
• 1 tablespoon vanilla extract

For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.