My girl, Atus, has always loved bread so I try my very best to make sure that a loaf of bread is stored in the refrigerator. I do find it funny, (and alarming at the same time) when on certain evenings, she would have a slice of bread after she has finished her meal of rice and chicken curry (which means, rice and only the gravy, to be precise). I guess, it’s her way to end her dinner. Being one picky eater, it’s kind of interesting to see her mellow when it comes to bread. All I need to do is just spread some butter onto a slice of white bread and she’ll be one happy girl. For the time being, I will just leave her alone with her ‘ritual’ for she’s into sports and will jump at any possible chances to go for outdoor activities. At the moment, she’s into badminton and she has managed to make our helper her opponent. So, where am I in the picture? In the kitchen, doing more cooking, of course! Hence, the size and why am I complaining?
I do not blame Atus for her love of bread for I’m a bread fanatic too. I’ve always been amazed with the soft, spongy texture and the wonderful smell of freshly baked bread. As I’ve stated in one of my previous entries, the kneading alone can bring much joy and satisfaction. Now that I’ve already owned a bread maker, I am pretty sure that my Atus and I will have more fun with our bread passion.
Still about bread, I’ve tried the recipe below when I discovered that a big loaf of bread was on the verge, waiting for its expiry. I had forgotten to store it in the freezer so I had to perform an emergency saving action. It was destined, I would say, for on that particular day, I had a pot luck session in school and I had a strong feeling that the recipe would be a very good option. I forwarded this recipe to my friend, Yong to try when she asked for a simple bread and butter pudding recipe. She was very happy with the outcome and I have decided to share the her custard sauce recipe with all of you. I brought the pudding to school and it was a great hit. Many prefer the pudding without the custard sauce but when it comes to food, it’s always a matter of preference. Do try and let me know how you enjoyed your pudding!
APPLE RAISIN BREAD PUDDING WITH CUSTARD SAUCE
Source : email@example.com.
(A) Apple syrup
- 2 small green apples ( I used three apples)
- 60g of raisin (I added 100g of raisins)
- 60g of butter
- 30g of brown sugar ( I used soft brown sugar)
- 1 teaspoonful of cinnamon powder
(B) For the sauce
- 3 Grade A eggs
- 125g caster sugar (I used vanilla sugar)
- 500ml fresh milk ( I used Dutch Lady low fat)
- a few drops of vanilla essence ( I used 1/2 a teaspoonful)
(C) a loaf of bread (each slice is cut into four sections)
(D) For the custard sauce (optional)
- 1 cup of evaporated milk
- 1 cup of water
- 1 tablespoonful of custard flour
- a few drops of vanilla essence
- First, prepare the apple syrup. Peel and chop the apples into 1cm cubes. Put apple cubes and the remaining ingredients into a pot. Cook over medium heat till the butter melts. Turn off the heat and let to cool for 15 to 20 minutes.
- For the sauce, put eggs, sugar and vanilla essence into a bowl and beat till sugar dissolved. Then, stir in milk gradually.
- For the pudding, grease your baking tin with some butter. Arrange bread pieces to fill up your baking tin. Then spoon some of the apple syrup mixture on top of the bread pieces and spoon some sauce over. keep layering until all bread pieces are used. The top layer should be your bread pieces.
- Bake in a preheated oven for 30 minutes at 140C using double-boil method. Let to cool and cut into squares and enjoy!
Note : This is how I prepared the custard sauce. Just mix everything and cook over medium heat over water bath till but do not let the mixture come to a boil. Spoon over your bread pudding.