A balanced meal is a pudding in one hand and a spoon in the other…
I don’t really have a sweet tooth, but one can’t help cravings that arise from time to time! Knowing there was more bread to rescue from going to waste in my pantry, this time round I thought, why not make something sweet.
I looked through my pantry and happened to find a bottle of maple syrup untouched and an abundance of cinnamon sticks. I didn’t have to think twice of which way my pudding was going.
This pudding is best served cold, but can also be enjoyed warm. If you are anything like me I am sure you will give it a good drizzle of maple syrup before you devour it.Ingredients: 8 Cooking time: 45 minutes Serves: 4
- 8 slices of bread (whatever you have)
- Five cups of skim milk
- Two eggs
- Two cinnamon sticks
- Four tablespoons of maple syrup
- Two handfuls of dry fruits (almond, raisins, cashewnuts)
- 1.5 tablespoons of palm sugar
- One teaspoon of cinnamon powder
Pre -heat the oven to a 180 degrees celsius, layer your bread slices on the baking tray and toast until lightly brown.
In a saucepan add the milk and cinnamon sticks, bring it to a boil. Now add the maple syrup, dry fuits and palm sugar. Let the milk simmer for about five to seven minutes. Once its slightly reduced turn the flame off, crack in the two eggs and whisk the milk and eggs mix rapidly to ensure the eggs don’t scramble.
To assemble cut the bread slices into half and layer them in the baking dish. Pour the milk concoction on top. Make sure all the slices are covered with the milk and there is enough liquid so the bread does not dry out. Sprinkle the cinnamon powder on top before baking the pudding.
Place the baking dish in the oven and bake the pudding for 20 to 25 minutes. Your pudding is now ready!
If you are serving it warm let it rest for 10 minutes before you serve it. If you are serving it cold, let it cool before refrigerating it for four to five hours. Serve it cold with a drizzle of warm maple syrup.