Last time I used up left-over bread I keep in freezer was to make this yummy lazy cake during Winter: Custardy Bread Pudding. Now that Summer is screaming Hey, I’m coming to Mauritius!, no more warm cakes for me. I have revisited my revisited recipe to turn the cake in dessert 😀
Got an online friend nicked Intruder who asked me for the recipe. Though she doesn’t eat eggs, I would really like to see how she will substitute them in this recipe. If anyone has any idea to help her, do share please ❤
- 4 big eggs
- 1 litre liquid milk (1 cup milk powder + 3 cups of water)
- 1 additional cup cold milk to dissolve the custard
- 2 tbsp custard powder
- 1 cup sugar
- 2 additional tablespoons of sugar for the dessert cream
- 1 tbsp vanilla essence
- 6 cups white bread cut in cubes
- 2 tbsp butter
- 2 cans of Nestlé dessert & cooking cream (290g x2)
- 2 different food colourings
- Preheat oven at 100 degrees.
- Dry the bread cubes: Spread the bread cubes on a baking pan, bake for around 10 minutes. I used a pizza pan with holes, so I didn’t have to stir. If your pan is a normal one, then stir the bread after 5 minutes. When done, remove and keep aside.
- Increase the heat to 180 degrees. In a large bowl, whisk eggs and add 1L of milk, sugar and vanilla. Blend the custard powder with the additional cold milk. Stir in bread cubes until moistened.
- Meanwhile, u can grease a baking dish with the butter. I used a large baking dish because I have to top the cake with dessert cream later on.
- Transfer the bread mixture to the prepared baking dish. Bake uncovered for around 40-45 minutes. If you test with a knife, it shouldn’t come clean because it has to set in the fridge later.
- In the meantime, hand-whisk the Nestlé cream in two different bowls with 1 tablespoon of sugar each – for around 2-3 minutes. You can add more if you like it sweeter. Add the colouring in each and whisk a little more till the colouring is well blended.
- Remove the cake from the oven to top it with the cream. Do not switch off the oven.
- I topped the cream by using two ladles (soup serving spoon) of the same size. I spoon one coloured-cream, pour it on the cake, then spoon the other coloured-cream and pour it in the middle of the first cream. Continue this process till both creams are over. It will look like an art painting ^_^
- Put the cake topped with the cream back in the oven for maximum 8 minutes. Or, if you see a bubble or two start forming, then you know it’s time.
- Remove the cake and place the dish directly in fridge to set. Serve after 2-3 hours. I ate mine after a week and it was still yummy!
I have also tested this recipe using three different colours in a tart-dish. The end result is so beautiful ❤ The pics of all my attempts are down here: