Skip to main content

HOW TO MAKE A PUDDING, PINOY STYLE


ANY LEFTOVER BREADS, DRIED BREADS AS LONG AS THEY HAVE NO MOLDS IN THEM, YOU CAN USE THESE TO MAKE YOUR HOMESTYLE PUDDING.


MOIST BUT NOT DENSE, I MAKE THIS FOR MY MOTHER SINCE SHE LIKES SOFT FOODS AND SHE CANNOT CHEW ON THE CRUSTY BREADS AND COOKIES I REGULARLY BAKE. GOOD THING WE HAVE LEFTOVERS!!!! NO NUTS PLEASE!!!!

A GOOD PUDDING IS MADE USING A BAIN MARIE, PLACE THE PUDDING PAN ON A LARGER BAKING PAN WITH WATER AT THE BOTTOM. STEAM BAKE FOR 40 MINUTES OR UNTIL GOLDEN BROWN.

DO NOT FORGET TO GREASE THE BAKING DISH OR THE PUDDING WILL STICK A LITTLE, YOU WANT NICE CLEAN CUTS...


THE PUDDING PLACED ON A SQUARE DISH, PAT SOME BUTTER OR MARGARINE ON TOP IF YOU LIKE. YOU DO NOT HAVE TO STEAM BAKE RIGHT AWAY, YOU CAN ALLOW THE RAISINS TO SOAK FOR AN HOUR TO SOFTEN THEM.

ADDING RAISINS TO THE PUDDING GIVES IT A TWIST... YOU MAY ADD SOME DRIED CRANBERRIES ALSO.

ADD SUGAR TO THE MIXTURE OF BREAD, MILK AND EGGS. ADJUST THE SWEETNESS.


SHRED LEFTOVER BREADS AND SOAK WITH MILK AND BEATEN EGGS.




THE PUDDING AFTER 45 MINUTES, 350 F. GOLDEN BROWN AND CRISPY OUTSIDE, WHICH IS MY SHARE.... MY MOTHER GETS THE CENTER PORTIONS. THIS KEEPS PRETTY WELL AT ROOM TEMPERATURE FOR AT LEAST 4 DAYS, BUT IF YOU LIVE IN A HOT CLIMATE, REFRIGERATE AFTER TWO DAYS. OURS STAY FRESH FOR A WEEK ON THE KITCHEN TABLE OR PANTRY, COVERED IN A TUPPERWARE DISH.

THE RECIPE:

ABOUT 4 - 5 CUPS OF LEFTOVER BREAD, NOT STALE YOU CAN USE DRIED BREAD
1 CUP SUGAR, ADJUST THE SWEETNESS, YOU CAN USE SPLENDA GRADUALLY
EGGS, 3 PIECES
MILK, ABOUT 1 1/2 CUP TO MOISTEN THE BREADS, NOT TOO WET OR THE PUDDING WILL BE TOO MUSHY
VANILLA, ABOUT 1 TABLESPOON
MARGARINE, 1/4 CUP ONLY SINCE THE BREADS HAVE MARGARINE ALREADY...

MIX EVERYTHING AND MAKE SURE THE BREADS ARE SOAKED IN THE MILK/EGGS, ADD THE RAISINS, IF THE BREAD IS TOO DRY, ADD MORE MILK OR WATER...
YOU CAN ALSO USE BROWN SUGAR IF YOU LIKE, ANY KIND OF MILK WILL DO.

LOCAL BAKERIES DO NOT USE EVAPORATED MILK BECAUSE OF THE STEEP PRICE, SO YOU CAN SUBSTITUTE WITH HALF MILK AND WATER. I FIND WHOLE MILK TO BE THE BEST AS WELL AS EVAPORATED MILK.

Comments

Gare said…
i tried this recipe. easy and yummy! thanks. nothing goes to waste anymore. thanks!

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…