Easy Bread Pudding - Jaggery Recipies

Easy Bread Pudding

Ingredients needed

Baguette (pieces) – as needed

Eggs – 2 (at room temperature)

Brown sugar – 1/4 cup firmly packed

Vanilla extract – 1/2 tsp

Ground cinnamon – 1/4 tsp

Freshly grated nutmeg – a pinch

Salt – a pinch

Milk – 2 cups (at room temperature)

Dried cranberries or raisins – 3-4 tbsp

Powdered sugar for dusting

METHOD:

In a bowl, beat egg for a few seconds.

Then add powdered sugar, vanilla extract, cinnamon powder, nutmeg, salt and beat until well blended.

Add milk and beat until well combined.

Now pour the mixture over the bread slices/cubes.

Press down the bread with a spoon, now and then. Let it sit for 20 minutes. But the time the bread pieces will be evenly soaked. In the meantime preheat the oven at 175 degree C for 10-15 minutes.

Scatter cranberries and raisins evenly over the surface of the soaked bread and press the dry fruits slightly to submerge. As I did not have cranberries, I have used dried apricots and raisins.

This pudding should be baked in a water bath. Add very hot water to a pan and keep the baking tray in it. The water should come halfway up the sides of the baking tray. Water bath prevents it from curdling or getting burnt as it is a very delicate food.

Now place the tray along with the pan containing hot water in the middle rack inside the oven.

Bake the pudding in a preheated oven for 45-55 minutes or until a knife inserted in the center of the pudding comes out clean.

Remove the bread pudding from water bath. After it cools, you can cut it and serve dusted with powdered sugar.

Enjoy it warm, cold or at room temperature. You can also top it with vanilla ice cream or whipped cream.

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