Japanese Bread Pudding 日式麵包布丁

Japanese Bread Pudding日式麵包布丁

Bread pudding is usually not a high end or fancy dessert in my mind -- maybe because it calls for the “Left-over or stale bread” as the main ingredient. I’m not a big fans of bread pudding until I find this Japanese bread pudding recipe-- as it tastes like a creme brulee and the custard mask the bread very well. Since then, this is one of my favorite dessert in my “dessert journey”.

對我來說,麵包布丁不像是什麼高級甜品--可能是因為主要材料是用陳舊不新鮮的麵包. 一直以來,對麵包布丁的興趣都是一般的--直到我找到了這食譜-日式麵包布丁. 它的味道就像 Creme Brulee 焦糖燉蛋而它的質感就像布丁一樣, 吃不出麵包的感覺. 很喜歡這甜品~ 在我的甜點日誌中佔一重要席位.


1) Ingredient
a. Sandwich bread 8 pieces, remove the edges
b. Can pears, 1 large can
c. Granulated sugar for caramel 4-5 tbsp
d. Water 1+1 tbsp
e. 3 Eggs
f. Granulated sugar for custard sauce 6 tbsp
g. Milk 360-480ml (1.5-2 cups) ß-- I used 360ml heavy whipping cream and 120ml fat free milk.
h. Vanilla extract to taste ß-- I used 1-2 tbsp
i. Rum 1 tbsp
j. Bread pan—18x8x8cm, greased.

2) Make caramel: In medium heat, cook 4-5 tbsp sugar and 1 tbsp water in a sauce pan. When it turns into caramel color, turn off the heat and add 1tbsp water. **Be careful, it will splash!** Pour the caramel into the bread pan and let it cool.
3) Make custard sauce: Add eggs, 6 tbsp sugar, milk/cream, vanilla extract, and rum, mix well.
4) Slice the pears into thin slices, have the edge of the bread removed.
5) Layer bread and pear slices alternatively with the bread as the last layer.
6) Pour the custard sauce over the bread-pear stack and soak it for 30-40 mins
7) Bake it in a hot water bath @ 160* C (320* F) for 40-50 mins ß--I baked it for >1 hr until the toothpick for checking is clear when pulled out.
8) Put it into a refrigerator and chill it before serving
**It taste good when warm it in microwave for 30-45 seconds and serve it with icecream ^^ **

材料:
a) 三文治麵包/方包.大概八片.切除邊/皮.
b) 罐頭梨子,大罐一罐.
c) 白糖 (製焦糖) 5大湯匙
d) 水 1+1湯匙
e) 蛋,3隻
f) 沙糖(製吉士打布丁用) 6大湯匙
g) 牛奶360-480ml/1.5-2杯 (本人用240ml牛奶,240ml 鮮忌廉. )
h) 雲尼拿香油,1-2 小茶匙
i) 醂酒 1大湯匙
j) 麵包焗盆,塗油備用.

製作:
1) 製 焦糖: 用中火,加入 5大湯匙的沙糖及一大湯匙的水入煲內. 煮至銅金色,息火 加入另一大湯匙的水. 把焦糖倒入麵包焗盆內, 待為冷卻.

2) 製布丁漿: 把三隻蛋,六大湯匙的糖,1.5-2杯的牛奶/忌廉 , 雲尼拿香油, 及醂酒 加入一中形器皿中攪拌均勻.

3) 把罐頭梨子切薄片; 麵包去皮/邊.

4)把麵包放入麵包焗盆裡, 鋪上一層, 把梨子鋪在麵包上作第二層, 重複鋪麵包/梨子直至鋪滿焗盆. 最後一層最好是麵包.

5) 把布丁漿倒入焗盆中, 大概泡三十至四十分鐘.

6) 焗爐預熱至3200F/1600 C. 把焗盆放入已加入熱水的盆中,一同 放入焗爐,烤大概40-50分鐘(本人用了60分鐘)

7) 用竹籤插入中央,若竹籤拉出來沒有粉漿粘在竹籤上,這表示麵包布丁以完成.

8) 待麵包布丁冷卻, 放入冰箱冷凍.

Martha-stewart style wrapping 禮物包裝

1) Wrap gift in a shiny metalic looking wrapping paper.
用閃爍反光的禮物包裝紙把禮物包裝好.

2) Wrap the gift boxes with sheers or chiffon ribbon from one side, through the botton, to the other side of the boxes.
把緞帶從禮盒的一邊,由頂部,包過底部,再拉往頂部.

3) At the top, pull the ribbon up and make an X.  Turn the ribbon on your right hand  90*degree toward the left and the left-hand-ribbon 90*degree toward the right to make a cross. One end of the ribbon should be longer and wrap the box from one side, throught the bottom, and hit the other side.  Both end of the ribbon should meet at the top of the box.
把緞帶拉高重疊像個x. 右手的緞帶往左邊轉90度角,左邊的緞帶往右邊轉90度角形成一個十字. 有一邊的緞帶會比較長.  長的一邊從頂,穿過底部,拉上頂部.

4) Tie a ribbon bow at the top
把緞帶打結,再打一個蝴蝶結.

5) Use another similar color ribbon to make a ribbon bow.  Tie the bow back to back to the 1st bow.
用相近顏色的緞帶製另一個蝴蝶結.  把蝴蝶結背對背地綁在禮盒上.

6) Bundle the dry rose and statice together.  Place it next to the 2nd, smaller, ribbon bow.  Hide the stem of the flowers underneath the 1st bow.       
把乾玫瑰花及星晨/無忘我花束緊在一起,放在第二個較小的蝴蝶結旁邊.  把花莖藏在第一個蝴蝶結下.