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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup (about 125 ml) chopped candied ginger 1/2 cup raisins 1/2 cup chopped dried apricots 1/2 cup chopped pecans or walnuts (optional) 1/2 cup peeled and chopped apples (about 3/4 of an apple) 8 slices of bread, cubed (or use up leftover toast/croissants etc.) 2 cup (skim) milk 4 eggs 1 cup (about 250 ml) golden brown sugar 2 teaspoons cinnamon Instructions: Mix dry ingredients together. Mix wet ingredients together, then add to dry ingredients, and store in fridge overnight. (so dry ingredients can soak up the moisture) The following morning, if the mixture is too wet, add more bread, if too dry add a bit more milk. Preheat oven to 180-200 degrees Celsius or 350 degrees Fahrenheit (depending on how hot your oven is). Spray 6 to 8 4" (10 cm) ramekins with vegetable spray (Pam). Fill ramekins with the mixture and bake for approximately 30 minutes until done. While bread pudding is in the oven, make a custard sauce according to the instructions on a package of custard powder. Keep it warm and covered so that no skin forms on top. When ready to serve, remove the bread pudding from the ramekins and place on a plate with the top up. Spoon custard sauce over it, and garnish with fruit, flowers or greenery of your choice. Cover extra bread puddings with seran wrap (plastic) and freeze in the ramekin. Heat them up in a low oven after they are defrosted, and they'll be ready to serve. |
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