Lazy Bread Butter Pudding with Vanilla Custard Sauce

Note 1: Inspired from <https://www.recipetineats.com/bread-and-butter-pudding/>

<https://www.google.com/amp/s/www.rasa.my/cara-buat-puding-roti-sos-kastard-paling-mudah/amp/>

Note 2: Some people used white sandwich bread loaf like Gardenia (Bonanza Pack). Some people used  sweet egg loaf like a challah or a brioche. The best bread butter pudding I have ever tasted was from Le Meridien hotel buffet, they used frickin' croissants. So I am going to use leftover croissants I have left in the fridge as well.

Note 3: It seems like bread butter pudding used 1 egg per 1 cup of milk. And 1 tbsp melted butter for every 1 cup of milk. And 1 tbsp sugar for every 1 cup of milk. It is easy to remember this ratio.

Note 4: I used 4 mini croissants and it was too little for Part A. Should increase the portion.

A. Bread pudding

7"-8" square pans

4 large croissants

3 eggs

1/4 cup sugar

1/2 tsp salt

3 tbsp (40gm) melted butter

1/2 cap vanilla essence

2 1/2 cups full cream milk + 1/4 cup water (originally 1.5 cup milk + 1 heavy cream)

2 tbsp black raisins, soaked in water first

Optional

1 tsp ground cinnamon (tried previously, it was good!)

Steps

1. Whisk eggs, sugar, salt, and vanilla essence (ground cinnamon too, if using) until well mixed and quite light.

2. Add in the slightly cooled melted butter to the egg mixture. Cool it down first to avoid cooking the eggs. Mix well.

3. Break up the bread into the baking pan. 

4. Sprinkle raisins on top of the bread butter pudding.

5. Pour the egg mixture onto the bread.

6. Cover with aluminium foil and steam it for 20-30 minutes, or until fully cooked. For baking, bake the bread pudding for 30-40 minutes under 350°F (170°C) oven until the edge is slightly browned and center is slightly wobbly. Best serve cool.

  

B. Vanilla custard

1 egg

2 tbsp custard powder

2 tbsp sugar

1/2 tsp salt

1/2 cap vanilla essence (or 1/2 pod vanilla beans)

2 cups full cream milk

1 cup (200gm) heavy cream

1. Whisk egg, custard powder, sugar, salt, and vanilla essence until well mixed.

2. Slowly stream in milk and heavy cream. Whisk until well combined.

2. Heat mixture on top of small fire until thickened. Whisk continuously.

3. Adjust seasoning to taste. Adjust thickness with more milk / water. It should be thick enough to cover the back of a spoon.