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.