Thursday, April 25, 2013

PEACHY BREAD PUDDING - with clear caramel sauce

2 1/2 cups of full or low fat fresh milk
4 eggs - slightly beaten
2 tbsp sugar
1 loaf of trimmed and buttered bread
a can of peach with syrup
some raisins
vanilla essence

Mix milk and sugar in a bowl and whisk until sugar dissolved. Add eggs, peach syrup and vanilla essence. Arrange buttered bread in a greased (buttered) baking pan *(you may also arrange and bake the pudding upside down in the pan). Pour the milk and eggs mixture on top until fully soaked to bottom of pan. Arrange peach on the bread and sprinkle some raisins. Bake in 160C oven for about 45 mins. Keep in fridge overnight. Pour caramel before serving. Delicious!!
1 1/2 cup sugar
1/3 cup water  add with peach syrup

Boiled these two ingredients in a skillet until sugar turned thick and brown.
Add peach syrup. Done! 

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