Simple Way to Make Perfect Crunchy bread pudding

By Easy Recipes 05 August 2020
Simple Way to Make Perfect Crunchy bread pudding
Simple Way to Make Perfect Crunchy bread pudding

Crunchy bread pudding Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

The bread pudding needs to time to sit before baking, allowing the bread to absorb the liquid. You can make the bread pudding, refrigerating it during the "resting time," so it's a great make-ahead dish for dinner or a brunch buffet.

Here is the best “Crunchy bread pudding” recipe we have found until now. This will be really delicious.

Ingredients of Crunchy bread pudding

  1. Prepare of FOR CRUNCHY PART.
  2. Prepare 4 of Bread slices (remove sides and cut into small pieces).
  3. Prepare 15 of Crushed Biscuits.
  4. You need handful of Nuts crushed (Not powdered).
  5. Prepare 25 gm of Butter.
  6. Make ready of FOR CREAMY PART.
  7. You need 2 of Whip powder sachets.
  8. Make ready 2 tin of Nestle cream.
  9. Prepare To taste of Condensed milk.

Chancaca has a deep, earthy aroma reminiscent of aged dark rum.A great way to use up bread that's past it's prime!This bread pudding has a lovely cinnamon sugar topping and is served warm with a creme anglaise sauce.Start with your any type of bread - plain, cinnamon, left-over cinnamon rolls, challah, brioche or a mixture.

Crunchy bread pudding step by step

  1. FOR CRUNCHY PART:
  • In a pan melt the butter.
  • Add crushed nuts and crushed biscuit. Stir it for a minutes on medium flame.
  • Then add small pieces bread. Roast it for 15 minutes till everything gets crispy. Switch off the flame. Cool it completely. Crispy part ready..
  1. FOR CREAMY PART:
  • Beat the whip powder by adding 1/4 cup milk.
  • Then add nestle cream and condensed milk. Beat till creamy. Creamy part ready..
  1. Take half of the crunch part and half of the creamy part in a bowl. Mix it well.
  • Spread this mixture as base in pudding tray.
  • Then add the plain creamy part on top of it.
  • Sprinkle the remaining crunchy part on top.
  • Refrigerator for 3 - 4 hours. Serve cold!!!.

Serve warm with lots of Cool Whip is my favorite way!Ranfañote can be seen as a crunchy bread pudding or a sweet and crusty stuffing.There are many ways to make this dessert, but it will always consist of toasted cubes of stale, crusty bread drenched in syrup made from unrefined solid cane sugar (called chancaca in Peru).

As long as it's slightly stale.My mom use to make bread pudding all the time and used whatever bread she had leftover so when I saw this recipe and had a loaf of rustic raisin bread I decided to try it.Continue cooking just until butter melts; cool.Add eggs to cooled milk mixture and whisk; pour mixture over bread.Serve warm or at room temperature.

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