Bread Pudding Revisited into Creamy Dessert

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 ❀

Ingredients

  • 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 NestlĂ© dessert & cooking cream (290g x2)
  • 2 different food colourings

Steps

  1. Preheat oven at 100 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In the meantime, hand-whisk the NestlĂ© 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.
  7. Remove the cake from the oven to top it with the cream. Do not switch off the oven.
  8. 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 ^_^
  9. 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.
  10. 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:

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