Milkmaid Condensed Milk Whole wheat Bread Pudding
Recipe adapted from Milkmaid Gold Collection
Serves: 4
You will need
6 thick slices of whole wheat bread
25 g salted butter
½ tin Milkmaid condensed milk (200 ml)
1 cup milk (150 ml)
2 eggs, lightly beaten
2 tablespoons raisins
1 pinch nutmeg powder
25 g salted butter
½ tin Milkmaid condensed milk (200 ml)
1 cup milk (150 ml)
2 eggs, lightly beaten
2 tablespoons raisins
1 pinch nutmeg powder
Method
Preheat oven (OTG) at 160 * C.
Trim the edges of bread slices.
Butter the slices on both sides and cut into triangular pieces.
Arrange the slices in layers in an 8’’ x 6’’ oven proof dish, sprinkle raisins in between the layers.
Trim the edges of bread slices.
Butter the slices on both sides and cut into triangular pieces.
Arrange the slices in layers in an 8’’ x 6’’ oven proof dish, sprinkle raisins in between the layers.
In a bowl, mix together milkmaid condensed milk, milk, eggs and nutmeg and beat lightly. Pour the mixture over the bread slices.
Bake in a moderately hot oven (160 *C) for 30 - 40 minutes till the top is golden brown.
Serve warm or cold as desired.
Bake in a moderately hot oven (160 *C) for 30 - 40 minutes till the top is golden brown.
Serve warm or cold as desired.
1 comment:
Delicious!
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