By Marjorie Gorospe
INQUIRER.net
FOR the past episodes, “What’s Cookin’? with AHA” has been featuring tips on what you can do with leftovers. This time, we’re turning leftover bread into a delectable bread and butter pudding.
The ingredients:
250g bread, white
60g butter
1 pc egg
60g white sugar
2.5 ml vanilla
250 ml milk/cream
Pinch cinnamon
Pinch salt
Nutmeg
Procedures:
1. Trim crust from bread and toast at 350 degrees Farrenheit oven. Drizzle bread with butter, set aside.
2. Combine egg and sugar, milk and cream, sugar, cinnamon, nutmeg, vanilla.
3. Set Aside.
4. Bake at 350F for 15-20 minutes.
Things to remember:
1. Egg whites coagulate at 120-140F while yolks at 160F. Take note of these differences when cooking recipes requiring eggs.
2. Let bread soak before baking.
3.And for presentation, it is best served with custard sauce or ice cream.
Leftover bread has never tasted this good.
2 Feedbacks on "What’s Cookin’? with AHA: Bread and Butter Pudding"
michele
intruction siad set aside the milk/cream mixture then bake. when do you add the toated bread with butter? or dont you add it and just bake the milk egg mixture separate?
Nancy
I think you missed a step here. Your instructions for steps 1 and 3 all ended woth “Set aside”. Are we not suppose to pour the mixture in step 3 over the bread and let it soak? Then we bake the soaked bread? Unless one is familiar with bread and butter pudding, you instruction is a bit “unclear”.
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