Prep-Ahead Breakfast Bread Pudding Ramzan Special

By Food Fusion · 90 min

Ingredients

Instructions

1. In a bowl, whisk together the eggs, cream, caster sugar, cardamom powder, pink salt, milk, vanilla essence and melted butter. Set aside.
2. Cut the bread rolls into 1-inch cubes and place them in a 10x10-inch baking pan. Pour the egg mixture over them.
3. For prep-ahead, cover with cling film and refrigerate for 6 to 8 hours.
4. Before baking, add the raisins and almonds. Bake in a preheated oven at 180 for 35 to 40 minutes with a lower grill.
5. Take it out of the oven and let it warm.
6. For the custard: in a saucepan, heat the milk. In a small bowl, mix the custard powder and cornflour with 2 ladles of the hot milk until smooth.
7. Add the cream, caster sugar, vanilla essence and pink salt to the milk in the saucepan and whisk. Turn on the heat.
8. Bring to a simmer, add the cornflour mixture and stir until slightly thickened.
9. Add the butter and stir until melted. Turn off the heat. Let the custard cool slightly.
10. Pour the custard over the bread pudding, dust with icing sugar and serve.

Summarized from Food Fusion's video. Watch it for the details.

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