Whole wheat nut bread pudding

Whole wheat nut bread pudding

Introduction:

Production steps:

Step 1: prepare the required materials.

Step 2: cut the toast into small pieces and bake at 170 ℃ for about 10 minutes.

Step 3: dip the toasted toast evenly with melted butter and spread it directly in the baking dish.

Step 4: pudding liquid: put the whole egg and yolk in the agreed container, and use the egg beater to disperse into egg liquid.

Step 5: cut the vanilla pods with a knife, take out the vanilla seeds, together with the skin, and boil them with milk, cream and sugar over low heat until the sugar melts.

Step 6: pour the milk into the egg and stir well. Warm milk is not scalding

Step 7: stir the pudding solution evenly.

Step 8: soak the raisins in rum for 10 minutes.

Step 9: Sprinkle raisins, almonds and walnuts in the baking dish.

Step 10: sift the pudding liquid and pour it into the baking mould.

Step 11: preheat the oven, pour hot water into the baking tray, steam at 185 ℃ for 35 minutes until the pudding liquid is solid.

Materials required:

Whole wheat toast: 2 slices

Milk: 200g

Fine granulated sugar: 35g

Vanilla pods: 1 / 2 root

Egg yolk: 1

Whole egg: 2

Rum: 1 teaspoon

Salt free butter: 30g

Walnut: 10g

Almonds: 10g

Raisins: 10g

Note: Toast pieces and nut raisins spread into the baking dish should be added or replaced according to personal preference. Do not use too little water when steaming and baking. The height is about 0.5cm above the baking dish. If you don't have vanilla pods, use 1 / 2 teaspoon vanilla extract instead.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet