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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!

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