Bread Pudding

Ingredients

3 cups diced bread

¼ cup raisins

½ cup cashew nuts

2 medium eggs, melted, room temperature

10 tbsp refined sugar

⅛ tsp of salt

1¼ cups evaporated milk

½ stick butter, melted

½ tsp vanilla extract

How to Bake

1. Line a 7 x 8 x 2 baking pan with parchment paper.

2. Place diced bread in the pan, then evenly scatter raisins and nuts. Set aside.

3. In a mixing bowl, combine eggs, sugar and salt. Whisk until sugar dissolves.

    Pour in evaporated milk and vanilla extract in the egg mixture and whisk well 

    to combine. Add in the melted butter and whisk until well incorporated.

4. Pour the egg mixture in the pan of bread, raisin and nuts. Soak for 30 minutes.

    Using a spoon or spatula lightly press down the bread mixture evenly at the 
    bottom of the pan.

5. Bake bread pudding in the turbo broiler at 175°C for about 25 minutes, until 
    golden brown, firm and a bit moist. Remove from the turbo broiler and place 
    on a cooling rack to cool completely.