Japanese milk bread, also known as Hokkaido milk bread, is a type of bread that is popular in Japan and other parts of Asia. This bread is known for its soft, fluffy texture and slightly sweet taste, which is achieved by using a special technique called the tangzhong method.
Food historians trace the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste. In 13th century England, bread pudding was known as “poor man’s pudding,” as it was a popular dish with the lower classes. While bread pudding is still a way to use up leftover bread, it has gained a reputation as a comfort food and is a featured dessert item in trendy establishments, having shed its humble roots.
Grease the baking dish. Cutup the leftover bread and add to a mixing bowl. Add to the mixing bowl the heavy cream, the whole milk , the crushed pineapple and the coconut flakes.
In a separate bowl whip the sugar, 2 eggs and vanilla. Add to the bread mixture and let it soak for a couple of hours. The bread should be saturated, if not add some more milk or heavy cream.
Preheat the oven to 350F. Add the bread mixture to the greased baking dish. Cover the baking dish with foil and bake for 1 hour. After 1 hour take the foil off the baking dish and broil the bread pudding for about 5 minutes. Watch that you don’t burn it to a crisp.
To make the rum sauce melt the 3 tbsp butter, add the sugar and 1 tbsp all purpose flour. whisk 1 egg. Before you add the whisked egg you need to temper the egg, if you don’t you will end up with scrambled eggs. Add slowly the melted butter mixture to the whisked egg little by little. Then add the tempered egg to the butter mixture. Heat over medium heat, whisking constantly until thickened and the sauce coats the back of a spoon. Stir in 1 cup of rum. Pour the sauce over the warm bread pudding, or serve on the side.
Food historians trace the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste. In 13th century England, bread pudding was known as “poor man's pudding,” as it was a popular dish with the lower classes. While bread pudding is still a way to use up leftover bread, it has gained a reputation as a comfort food and is a featured dessert item in trendy establishments, having shed its humble roots. info from the Daily Gazette.
Recipe type: Dessert
Cuisine: British
Ingredients
3 eggs
1½ cups sugar
¼ cup butter melted
1½ cups whole milk
1½ cups of heavy cream
Leftover bread
I can of crushed pineapple (20 oz)
2 cups of coconut flakes
For the Rum Sauce
3 tbsp butter
1 egg
½ cup of sugar
1 cup of Rum
Instructions
Grease the baking dish. Cutup the leftover bread and add to a mixing bowl. Add to the mixing bowl the heavy cream, the whole milk , the crushed pineapple and the coconut flakes.
In a separate bowl whip the sugar, 2 eggs and vanilla. Add to the bread mixture and let it soak for a couple of hours. The bread should be saturated, if not add some more milk or heavy cream.
Preheat the oven to 350F. Add the bread mixture to the greased baking dish. Cover the baking dish with foil and bake for 1 hour. After 1 hour take the foil off the baking dish and broil the bread pudding for about 5 minutes. Watch that you don't burn it to a crisp.
To make the rum sauce melt the 3 tbsp butter, add the sugar. Whisk 1 egg. Before you add the whisked egg to the melted butter you need to temper the egg, if you don't,you will end up with scrambled eggs. Add slowly the melted butter mix to the whisked egg, little by little. Then add the tempered egg to the butter mixture. Heat over medium heat, whisking constantly until thickened and the sauce coats the back of a spoon. Stir in 1 cup of rum. Pour the sauce over the warm bread pudding, or serve on the side.
