Bread pudding is a classic favorite in many cultures, with minor flavoring differences to suit transcending tastes across borders. In fact, in this aspect it is much like rice pudding. Cardamon for a Middle Eastern flair, dulce de leche for Latino palates, berry for Europeans, and nutty for an African touch.
True to recent MCW trends, this version is just about as simple as it gets: all you need are chocolate croissants (pain au chocolat), sweet condensed milk, fresh (even frozen would work) berries, and some whipped cream for the ultimate finish. The milk mixture makes enough for eight portions. You can make the mixture then store it in the refrigerator and use throughout the week to make single or two-person portions as required.
Ingredients:
8 chocolate croissants
2 cups mixed berries (fresh or frozen)
1 can sweet condensed milk
4 cups water
1 tsp vanilla
1 cup cream, whipped
Method:
Cut or tear the chocolate croissants into bite-sized bits. If making individula portions, use one croissant per person, or you can use one large dish.
Scatter the berries in, over, and around the croissants.
Meanwhile, mix the can of sweet condensed milk with the water and vanilla. Heat until just steaming.
Pour the milk over the croissant dish. Let stand 5 minutes to allow absorption.
Meanwhile, whip the cream. Spread the whipped cream over the entire surface of the soaked croissants.
Bake in a preheated 350F oven. If using a large dish, it will need 20-30 minutes. If using single-portion dishes, it will only need 15-20 minutes. Broil for about a minute to crisp up the surface to a golden brown. Let stand 10 minutes before serving.
صحة و عافية
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