Dah lama tak upload resipi masak-masak kan? Kali ni, mari cuba resipi Puding Roti tanpa Telur. Sangat sesuai untuk orang-orang yang alah telur atau yang sensitif bau telur macam kita ni...
Resipi ni kita dapat dari Azmil, kawan sepejabat Cik Abang. Dari suapan pertama kita dah jatuh hati dengan pudding ni. Kita tanya dia, kenapa takde bau telur. Rupanya memang tak guna telur langsung pun. Kita dengan Cik Abang pun apa lagi, mengulang-ngulang ler tambah, sedap kak oii....
Sebelum ni, kita memang terliur bila dihidang Puding Roti tapi selera selalu aje terbantut sebab tak tahan bau hanyir telur. Kalau makan pun setakat cuit-cuit sikit aje.
Hmmm... penat jugak nak memujuk Azmil untuk kasi resepi ni, akhirnya mengalah jugak dia. Thanks, Azmil!
Resipi yang kita letak ni dah kita ubah-suai sikit, tapi Insya-Allah, kesedapan takkan berkurang. Harini teringin nak ngomel Bahasa Inggeris lak. Jom buat!
Eggless Bread Pudding
1 1/2 cup milk
1 1/2 cup cream = 1 can (300g)
1 cup castor sugar
Use a whisk to dilute sugar with milk. Mix in the cream a few spoonfuls at a time. Make sure it is mixed smooth everytime or else it will look lumpy and curdled. Set aside.
Half a loaf of bread
some butter
some raisins
some almond flakes
2 tblsp brown sugar
1 tblsp cinnamon powder - mix these two to make Cinnamon Sugar
Butter the baking tin / dish. Cut the crust off and butter the bread slices.
Arrange bread until they cover the bottom of the pan / dish.
- I prefer to pour some of the cream & milk mixture first before arranging the first layer of bread so that I don't have to wait very long for the mixture to soak through to the bottom.
Sprinkle the cinnamon sugar and raisins.
- I always poke the raisins into the bread so that they'll be nicely embedded in the pudding and this makes cutting so much easier.
Build the layers of bread, cinnamon sugar and raisins until your pan / baking dish is full.
Pour the milk & cream mixture and let it soak through for at least 5 minutes. Sprinkle almond flakes just before putting it into the oven.
Bake in a preheated oven Gas Mark 5, 190C, 375F.
- I love the pudding to be golden brown all over so I always give it about 35-40 mins. But if you like your pudding to be a bit soft and gooey, 25 mins is sufficient.
In the original recipe, Azmil uses nutmeg powder on the top layer and finish off with walnut.
He also serves this with custard or whipped cream. I'm not that rajin so... makan togel-togel gitu ajelah. But believe me, it's delicious enough as it is.
Until later...
Resipi ni kita dapat dari Azmil, kawan sepejabat Cik Abang. Dari suapan pertama kita dah jatuh hati dengan pudding ni. Kita tanya dia, kenapa takde bau telur. Rupanya memang tak guna telur langsung pun. Kita dengan Cik Abang pun apa lagi, mengulang-ngulang ler tambah, sedap kak oii....
Sebelum ni, kita memang terliur bila dihidang Puding Roti tapi selera selalu aje terbantut sebab tak tahan bau hanyir telur. Kalau makan pun setakat cuit-cuit sikit aje.
Hmmm... penat jugak nak memujuk Azmil untuk kasi resepi ni, akhirnya mengalah jugak dia. Thanks, Azmil!
Resipi yang kita letak ni dah kita ubah-suai sikit, tapi Insya-Allah, kesedapan takkan berkurang. Harini teringin nak ngomel Bahasa Inggeris lak. Jom buat!
Eggless Bread Pudding
1 1/2 cup milk
1 1/2 cup cream = 1 can (300g)
1 cup castor sugar
Use a whisk to dilute sugar with milk. Mix in the cream a few spoonfuls at a time. Make sure it is mixed smooth everytime or else it will look lumpy and curdled. Set aside.
Half a loaf of bread
some butter
some raisins
some almond flakes
2 tblsp brown sugar
1 tblsp cinnamon powder - mix these two to make Cinnamon Sugar
Butter the baking tin / dish. Cut the crust off and butter the bread slices.
Arrange bread until they cover the bottom of the pan / dish.
- I prefer to pour some of the cream & milk mixture first before arranging the first layer of bread so that I don't have to wait very long for the mixture to soak through to the bottom.
Sprinkle the cinnamon sugar and raisins.
- I always poke the raisins into the bread so that they'll be nicely embedded in the pudding and this makes cutting so much easier.
Build the layers of bread, cinnamon sugar and raisins until your pan / baking dish is full.
Pour the milk & cream mixture and let it soak through for at least 5 minutes. Sprinkle almond flakes just before putting it into the oven.
Bake in a preheated oven Gas Mark 5, 190C, 375F.
- I love the pudding to be golden brown all over so I always give it about 35-40 mins. But if you like your pudding to be a bit soft and gooey, 25 mins is sufficient.
In the original recipe, Azmil uses nutmeg powder on the top layer and finish off with walnut.
He also serves this with custard or whipped cream. I'm not that rajin so... makan togel-togel gitu ajelah. But believe me, it's delicious enough as it is.
Until later...
No comments:
Post a Comment