Blueberry Banana Yogurt Smoothie and Tips For Homemade Yogurt

Smoothies are one of my most favorite drinks. I love them for breakfast or as a mid-afternoon snack. Actually I could drink them any time of the day and during any season. Besides being delicious they are a great way of using up extra fruit. Let’s not forget how nutritious all those extra fruits are to our bodies. As long as we don’t add much sweetener or additional unhealthy ingredients, smoothies can be low in calories too.

Since I am not much of a sweet drinks person I hardly, if ever, add additional sweetener to my smoothies. Instead I prefer all the sweet and flavors to come from the fruit. But feel free to add as much or little sweetener to your smoothie.

It’s a bit silly giving you a recipe for smoothies, as it’s one of those foods/drinks made according to individual taste and preference. Regardless, I’ll give you a list of ingredients which you can adjust to your taste.

Blueberry Banana Yogurt Smoothie
1 Large banana
1 large handful of blueberries
120 g or 1/2 cup unsweetened plain white yogurt
pinch of Bourbon vanilla powder or splash of vanilla extract

Blend until smooth, serve and enjoy!

I made this smoothie using my homemade yogurt. It was before I strained it so it wasn’t as thick as Greek yogurt. Though Greek yogurt would be just fine. You may have to adjust the amounts to achieve the desired smoothie consistency.

Last week I posted my recipe for Homemade Greek Yogurt, and I’ve received some questions and problems regarding homemade yogurt. The most common problem people have with homemade yogurt is that it doesn’t set. If it happened to you, know that you are not alone. Yogurt making is a precise process that can quickly go wrong. But don’t let a failed attempt prevent you from attempting it again. Okay, let’s cover a few points.

Reasons why your homemade yogurt didn’t set:

- If the milk is too hot you will kill the yogurt cultures. Make sure after you’ve scolded the milk that it is allowed to cool down before adding the yogurt starter.

- Did you allow the yogurt starter to come to room temperature? It is important that the yogurt starter not be cold, because the yogurt cultures will not activate during the incubation time.

- Make sure the yogurt starter has a stamp or text guaranteeing live active yogurt cultures. Also be aware that different brands can have different amounts of cultures. Not all brands are created equal, and the quality of cultures can vary from brand to brand. It may be possible that you may need to experiment with a few before you find the right one. The quality of yogurt cultures can also dictate how long it will take for the yogurt to set. I’ve had one brand set in 4 while another took 10 hours. So you may need to allow longer incubation times.

- Were the yogurt starter and milk powder sugar free? Make sure both the yogurt starter and milk powder do not contain any sweetener or additional ingredients, like fruit in the yogurt. Sweetening and adding fruit should be done after the incubation and after the yogurt has set overnight.

- Do not use skimmed milk. You need the lactose sugar from whole or 2% milk to help the yogurt cultures activate. I never use anything but whole fat milk.

- Did you wrap the yogurt in a blanket and set to incubate in a warm place? This is very important, but make sure that the incubation spot isn’t too hot or too cold. In a colder space, or during cold months, the yogurt may need to incubate longer. In a warm place, or during warm weather, the incubation time is shorter.

- If you’re first attempt failed, you could try adding a bit more of the yogurt starter next time. Try using 2 heaping tablespoons instead of 1 tablespoon. Or another alternative would be to purchase a packet of active live yogurt cultures to use in place of the yogurt starter. The package instructions can guide you

- Remember that after the incubation period, and allowing to sit overnight, the yogurt will not be as thick as Greek yogurt. Thick Greek yogurt is the result of draining off the whey. If you want the thick Greek yogurt it needs to be drained.

The last thing I want to say is don’t give up after one failed attempt. Try again and just have fun with the process. Now if you’ll excuse me I must go check on my new homemade yogurt batch. Yum, can’t wait to have a taste.

Have a great weekend everyone!

http://www.spiciefoodie.com/2012/08/10/blueberry-banana-yogurt-smoothie-and-tips-for-homemade-yogurt/

Homemade Yogurt

Written by Emily, Contributing Writer

I've been making homemade yogurt for just about two years now, and I love the convenience, quality, and savings of making yogurt at home.

Yogurt is one of the most basic traditional foods, and even if you are just getting started with real food, including yogurt in your diet is an easy way to reap so many of the health benefits of cultured dairy. One of the main health benefits of yogurt, besides the protein, calcium, vitamins and minerals, are the probiotics.  Probiotics are the good bacteria that inhabit our guts and help to promote better digestion and increase our immune systems.

Yogurt is an easily digestible food, and even people who have trouble with lactose intolerance can often eat yogurt because most of the lactose has been "eaten" by the good bacteria during the culturing process.

Making homemade yogurt really is easy, but it can seem kind of overwhelming because it does have a lot of steps.  I'm going to walk you, step by step, through my method of making homemade yogurt, and after you've done it once or twice, you will be able to figure out what that works best for you and be able to provide your family with fresh made yogurt on a regular basis!

How to Make Homemade Yogurt Using a Crock Pot

Step 1: Turn your crock pot on low to let it heat up. It is important to remember to do this step first so you don’t forget, and so the crock pot is the right temperature when you’re ready to add the milk. Also, take your yogurt starter out of the fridge so it can warm up a little before you add it to your milk.

Step 2:  Pour your milk into a saucepan and heat over medium heat, stirring occasionally until it reaches 185 degrees. (I have used a candy thermometer I got for $10). You can choose the amount of yogurt that you want to make at a time - I usually make 6-8 cups of yogurt per week.  Be careful not to let the milk burn on the bottom of the pan during this step, and also make sure the milk doesn’t boil over – so stir often and keep an eye on it.

*Tip: I have stopped checking the temperature during this step. It’s just one less thing to have to do.  When the milk starts getting bubbly and frothy (or it boils over onto your stovetop) you know it’s done.

*During this step I usually get ready for step three by getting the sink of cold water ready.

Step 3: Once milk reaches 185 degrees (bubbling) remove from burner, cover with a lid, and place the pan in a sink half full of cold water. (This is kind of obvious, but make sure the water doesn’t go over the top of the pan, just part way up the sides.) You can add ice to the water as well, but I’ve found that it doesn’t really cool the milk down any faster.

Step 4: Let the milk cool down, stirring occasionally. Once milk has reached between 90 and 110 degrees (I’ve read different temps here, I usually do about 100 degrees), remove pan from water.  This usually takes just about 10 minutes for me, so set your timer, so you don't forget and the milk gets too cold.

*Tip: You can also do this step without a thermometer. After washing my hands, I stick my pinkie into the milk.  If it's painfully hot to the touch, I let it cool a bit longer.  If it's very warm, but not painfully hot, it is about the right temperature.

* While the milk is cooling, get ready for step 5

Step 5: Measure yogurt starter into a bowl (I use glass) and pour about a cup of the warm milk over it and stir together. Use 2 Tbsp of yogurt starter per 4 cups of milk. Meanwhile pour remaining milk into heated crockpot.  Pour milk and yogurt from bowl into the crockpot and stir it all together.

Step 6: Put the lid on, turn off, and unplug the crock pot. Wrap a heavy towel around it. Let sit for 6-10 hours. (I usually do around 8 hours).

Step 7: After the yogurt has finished culturing, place the crock in fridge to cool yogurt. I have found this step to be really important because it helps the yogurt to set better.  Since I started doing this my yogurt has been nice and thick and creamy. Don't stir or shake your yogurt, it needs to be disrupted as little as possible in order to set well.

When your yogurt has finished cooling and set, you can ladle it into a glass jar to keep in your fridge.  I hope you can tell in the picture that this is finished yogurt, it has set, and is definitely more "solid" than milk.  I have found that yogurt will keep for at least 7-10 days, and often it's still good at around 14 days, if there's any left of it by that point.

What is yogurt starter?

It is basically just yogurt.  You can use the yogurt you just made as starter for your next batch.  I usually set aside 1/2 cup of yogurt for starter into a separate small bowl right away, to keep the starter separate from the jar that we are dipping in to eat from every day, and also so we don't end up eating all the yogurt and I'm left without a starter!

You can also use store bought yogurt, of course, especially if this is your first batch of homemade yogurt or you feel like your homemade yogurt starter is getting weak.  Just make sure that your store bought yogurt is plain, unsweetened, with nothing added, and it should save "Live and Active Cultures" on the label.

Stephanie's note: Though I also generally do the same as Emily, starting with plain store bought yogurt and then saving some each time to make my new batch, you can also purchase yogurt starter cultures for some unique types of yogurt or just regular yogurt, from Cultures for Health. Once you've used these to get started, then you can continue to set aside your homemade yogurt for making more.

Our family's favorite way to eat homemade yogurt is with a drizzle of raw honey and fresh or frozen fruit. Yum!  It's also great with a sprinkle of nuts, or on top of homemade granola.

http://www.keeperofthehome.org/2011/04/making-homemade-yogurt-2.html

Easy Strawberry-Banana Smoothies

INGREDIENTS

1

container (6 oz) Yoplait® Greek Fat Free strawberry yogurt

1 1/2

cups skim milk

1

cup frozen unsweetened or fresh strawberries

1

medium banana, sliced (1 cup)

Step 1: In blender, place ingredients. Cover; blend on high speed about 30 seconds or until smooth.

Step 2: Pour into 2 glasses; serve immediately.

EXPERT TIPS

Be ready to make this easy, tasty smoothie by freezing ripe bananas ahead.

Whether you are enjoying this smoothie for breakfast or dessert, a couple of fresh strawberries add the finishing touch.

http://www.bettycrocker.com/recipes/easy-strawberry-banana-smoothies/f6113dc6-93ef-4417-9f42-7c20082c90b1?nicam4=SocialMedia&nichn4=Facebook&niseg4=BettyCrocker&nicreatID4=Post

Yogurt

Ayurveda Health Benefits of Freshly Made Yogurt

Freshly made yogurt is filled with countless numbers of beneficial bacteria that help digestion and kill harmful viruses. The key here is fresh yogurt as compared to commercial store bought yogurt. According to The Council of Maharishi Ayurveda Physicians yogurt that has been sitting on the shelves at the grocery store does not have the fresh active bacteria that homemade yogurt does.

Store bought yogurt is cold, heavy, difficult to digest and can cause the finer channels or shrotas of the physiology to become clogged. Also, once the yogurt has been refrigerated then the quantity of friendly bacteria decreases and thus the health producing benefits are less. Also, from the ayurvedic perspective, it may contribute to weight gain due to the cold and heavy qualities it has.

To gain the benefits of yogurt bacteria choose products that contain live active cultures. If the yogurt has been pasteurized or heated at home, the bacteria are dead and will not provide benefits. Fresh yogurt is especially beneficial for individuals following a vegetarian diet since yogurt adds about 13 grams of protein (1 cup yogurt) as well as B complex, calcium (450 milligrams), potassium, phosphorus, and folic acid. People taking antibiotics (which can destroy lactic flora) are often advised to eat yogurt to replace the healthy bacteria. Fresh yogurt is digested in about one hour as compared to the three hours it can take to digest milk. Individuals who have trouble digesting milk may find that fresh yogurt is much easier to digest and actually aids in their digestion as well.

Other health benefits from fresh yogurt include decreased bloating, relief of both constipation and diarrhea and other stomach disorders. Ayurveda recommends taking yogurt in the form of a drink known as lassi. This makes the yogurt even more light and digestible and helps in intestinal comfort after eating a meal. Ayurveda recommends making a batch of fresh yogurt to be consumed each day. According to ayurveda, yogurt should not be combined with milk or cream. Yogurt is the only "fermented" food recognized as saatvic by ayurveda. Yogurt, as a sour taste, is good for balancing Vata, but should be reduced by people on a Pitta or Kapha balancing diet.

How to Make Yogurt
There are many methods to make yogurt. You can buy an automatic electric yogurt maker, but you can easily make yogurt without one. To make one quart of yogurt, you'll need one quart of organic whole milk and 2 tablespoons of yogurt. Heat milk until it foams up. Turn off heat and allow it to cool to about body temperature. Just test the temperature with your finger, or if you use a kitchen thermometer, the milk should cool down to about 100 degrees. Pour the milk into a sterilized glass jar or ceramic bowl. Mix in the yogurt. Make sure the yogurt is at room temperature before you use it. Cover jar with lid and put in a warm place where there is no draft. For example, put the jar in an oven without the oven on but keep the oven light on. The light is just enough warmth that is needed to activate the yogurt. Do this in the evening and in the morning you will have fresh yogurt.

• If you do not have an oven light then you can place the jar on top of a warm toaster oven that is set on the lowest temperature for about 6 hours or more. (Not in the oven but on top.)
• Another method is to take a thermos and pour hot water into it for several minutes. Empty the water out and add the milk yogurt mix into the thermos. Cover and let stand overnight. In the morning you will have fresh yogurt. Save some of the yogurt from the new batch for your next batch.
• The Salton Yogurt Maker is also a good way to make yogurt however one should leave the yogurt in less time than the instructions specify in order to keep the yogurt from turning sour. 3 hours makes great yogurt for lassi.

Yogurt Recipes

Beet Soup

• 4 beets grated
• 1 cup fresh yogurt
• salt and pepper to taste

In a quart of water, boil beets for about 45 minutes. Turn off the heat. Add the salt and pepper. Bring to room temperature and add yogurt. Stir well or add soup and yogurt to a blender. Serve at room temperature.

Spinach with Yogurt

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Ghee made with Organic Clarified Butter more... 28 oz. - (Item is unavailable) (Item is unavailable) 13 oz. - (Item is unavailable) (Item is unavailable)

• 1 lb spinach
• 1/3 cup water
• 2 tablespoons Ghee
• 1/2 teaspoon fresh grated ginger
• 1/2 teaspoon cumin seed
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 cup plain yogurt

Wash spinach, tear off stems and chop fine. Set aside. In a frying pan, heat Ghee and sauté spices gently for about one minute. Add spinach and stir for one minute. Add water and cook for about 5 minutes until spinach is well cooked. Fold in yogurt and serve warm as a side dish.

Cucumber Salad 
serves 4

• 2 cups plain yogurt
• 1/4 teaspoon salt and pepper
• 2 tablespoons finely chopped fresh mint
• 2 medium cucumbers, peeled, seeded, and diced

Mix all ingredients well in a salad bowl. Allow the salad to sit for 30 minutes before serving.

http://www.mapi.com/ayurveda_health_care/newsletters/ayurveda_yogurt.html

Cinnamon-Raisin Bread Pudding Recipe

Ingredients

• 1 cup cubed cinnamon-raisin bread
• 1 egg
• 2/3 cup 2% milk
• 3 tablespoons brown sugar
• 1 tablespoon butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• 1/3 cup raisins

Directions

• Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened.
• Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 2 servings.

Nutritional Facts1 serving (1 slice) equals 337 calories, 11 g fat (6 g saturated fat), 133 mg cholesterol, 260 mg sodium, 54 g carbohydrate, 3 g fiber, 9 g protein.

http://www.tasteofhome.com/recipes/cinnamon-raisin-bread-pudding

Easy Cinnamon Raisin Bread Pudding

One of my all-time favorite winter time desserts is bread pudding.  Traditionally in Ireland and England, bread puddings are steamed, but sometimes there just isn’t enough time in the day to dedicate a few hours to steaming a raisin pudding.

My kids love cinnamon raisin bread, so I buy many loaves each week.  As I toasted a few slices one day I got to thinking what a perfect ingredient for bread pudding.  It already has raisins and cinnamon, so I decided just a few more ingredients might create a very simple bread pudding, that could be baked in the oven, instead of steamed.

Once I developed my recipe, I was in heaven.  I hope you enjoy my hassle-free, bread pudding recipe, no boiling required.

Ingredients:

• 14 medium slices cinnamon-raisin bread (1 loaf minus the outer crusty slices)
• 4 large eggs
• 2 cups whole milk
• 1/2 cup sugar
• 1fl oz brandy
• 1 teaspoon ground cinnamon
• 2 tablespoons chopped crystallized ginger
• 1/2 cup golden raisins
• cooking spray (for baking dish)

Crack the eggs into a large mixing bowl and add the milk.

Pop in the sugar.

Pour in the brandy and whisk.  If you like a little less brandy flavor, reduce to 1 tablespoon instead of two, or even omit if you prefer.  The alcohol is burnt off during the cooking process, so all that remains is a lovely, warm, cognac flavor throughout the pudding.

Sprinkle the cinnamon into the egg mixture.

Chop the crystallized ginger into small pieces before adding to the egg mixture.  The pieces can be a little large straight out of the bottle, and could be overwhelming when chewed in large chunks in the pudding.

Next come the golden raisins.

Now, it’s time to cut up the bread into 1 inch square pieces.  I usually cut each slice into nine relatively equal squares.  Make sure you break up the bread pieces before adding them to the egg mixture.  They tend to stick together, especially if you cut five or six slices together at a time, like I do.

Add half the bread and mix gently.

Mix in the rest of the bread and press it down into the egg mixture to make sure it is well covered.  Leave the pudding mixture sit for 15 minutes to make sure the bread soaks up as much milky egg mixture as possible.

While waiting for the bread to soak, turn the oven to 350 degrees F to pre-heat.  Prepare an 8 x 8 inch baking dish by coating it with cooking spray.

When the bread has soaked for 15 minutes and the oven is hot, pour the pudding mixture into the prepared baking dish.

It should look wet and soggy like this.

Bake it in the oven for 45 to 50 minutes.  When it is cooked a knife can be inserted and should come out clean.

Serve with hot custard, a favorite Irish and English accompaniment to any pudding.  My custard recipeis available by clicking here.

Or perhaps you might prefer some hot cinnamon bread pudding with a scoop of vanilla ice cream.  Whichever way you choose to serve it, this pudding is simply delicious.  I hope you enjoy it during the coming winter days.

Here is a printable version of the recipe:

Easy Cinnamon Raisin Bread Pudding

Print recipe

Serves	8
Prep time	30 minutes
Cook time	50 minutes
Total time	1 hours, 20 minutes
Allergy	Egg, Milk
Meal type	Dessert
Misc	Serve Hot
Region	British

Ingredients

• 14 medium slices Cinnamon-raisin bread (1 loaf minus the outer crusty slices)
• 4 large Eggs
• 2 cups Whole milk
• 1/2 cup Sugar
• 1fl oz Brandy
• 1 teaspoon ground cinnamon
• 2 tablespoons Chopped crystallized ginger
• 1/2 cup Golden Raisins
• Cooking spray (for baking dish)

Optional

• 1 tablespoon sugar (to sprinkle on top of pudding)

Directions

Step 1	In a large bowl, whisk the eggs, milk, and brandy together. Add the sugar, chopped ginger, golden raisins and cinnamon. Mix well.
Step 2	Cut the bread into 1-inch pieces. Gently stir the bread pieces into the egg mixture. Let stand for 15 minutes, stirring occasionally.
Step 3	Preheat the oven to 350 degrees F, while the pudding soaks.
Step 4	Coat an 8-inch square baking dish with cooking spray.
Step 5	Pour the pudding mixture into the baking dish. If desired, sprinkle the top with a little sugar.
Step 6	Bake at 350 degrees F for 45 to 50 minutes. When cooked a knife inserted into the middle comes out clean.
Step 7	Serve warm with egg custard sauce or vanilla ice cream.

Chocolate, Apricot and Raisin Bread Pudding

Ingredients

• 1 loaf (12 oz.) crusty white bread cut into 1-inch cubes
• 1 cup Sun-Maid Raisins
• 1/2 cup Sun-Maid California Apricots
• 1 bag (12 oz) dark or semi-sweet chocolate chips
• 3 large eggs
• 1 cup chocolate milk
• 1 cup heavy cream
• 1/2 cup sugar
• pinch salt
• 2 tablespoons butter cut into small pieces
• 1 tablespoon cinnamon sugar
• 1 cup caramel ice cream topping
Directions:
SPRAY inside of a 4-quart slow cooker with cooking spray.
PLACE bread cubes, raisins, apricots and chocolate chips in a large mixing bowl and toss to combine.
WHISK together eggs, chocolate milk, cream, sugar and salt in a medium mixing bowl.
POUR custard mixture over bread mixture. Stir together. 
TRANSFER bread pudding to slow cooker and push any bread down into custard. Dot the top with butter and sprinkle with cinnamon sugar.
COOK on LOW for 3-1/2 to 4 hours.
POUR caramel topping over top of bread pudding and serve warm.


Makes 6 servings.
http://www.sunmaid.com/recipes/recipe/Dark_Chocolate_Raisin_Bread_Pudding_Caramel_Sauce.html

Cinnamon Raisin Bread Pudding withVanilla Pudding Sauce Recipe

Ready Time: 55
Serving : 10

Ingredients

For the Bread Pudding:
1 pound challah or eggbread, cubed
1 teaspoon cinnamon
½ cup eggsubstitute
4 egg whites
1/3 cup sugar substitute for baking
4 cups fat-free milk
2 teaspoons vanilla extract
1/3 cup raisins

For the vanilla pudding sauce:
1 egg
1 egg white
¼ cup sugar substitute for baking
2 teaspoons cornstarch
2½ cups fat-free milk
2 teaspoons vanilla extract

Directions
For the bread pudding: Preheat oven to 350 degrees Fahrenheit. Spray an 8-x8-inch baking
pan with cookingspray; set aside.
Place bread cubes in a large bowl; sprinkle with cinnamon.
In a medium bowl, whisk eggsubstitute, egg whites, sugar substitute, milk and vanilla until
blended.
Pour over bread, sprinkle with raisins and stir gently to mix.
Pour mixture into prepared pan.
Bake 45 minutes in preheated oven or until top is puffed and golden and tester
comes out clean.
Cut into squares and serve warm with vanilla pudding sauce*.

*For the vanilla pudding sauce:
Whisk egg, egg white, sugar substitute and cornstarch together in a medium saucepan. Whisk in milk and vanilla.
Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes.
Serve warm or cold.
Yield: approximately 1/2 cup bread puddingplus 1/3 cup

http://www.joyofkosher.com/recipes/cinnamon-raisin-bread-pudding-with-vanilla-pudding-sauce/

Easy Bread Pudding Recipe

English Rum Raisin Bread Pudding recipe

Try this easy bread pudding with crème anglaise, English custard. Enjoy with your family this warm rum-flavored-raisin-dotted bread pudding. This soft-textured milky dessert is slightly seasoned with pungent nutmeg. Mmm.. even with salted butter caramel sauce? That’s shortcut to heaven :)

Riasin Bread Pudding

English Raisin Bread Pudding Recipe

For 2 persons ( a baking dish of 1/4 cup, 540ml)
Prep time: 30 min
Cooking time: 40 min

Ingredients

• 1/4 cup raisins (38 g)
• 1 tablespoon rum, optional
• 3-4 sandwich white bread slices (120 g)
• 1 tablespoon unsalted butter, softened (15 g)

For custard:

• 3/4 cup milk (178 ml)
• 4/5 cup whipping cream (190 ml)
• 4 tablespoons caster sugar (56 g)
• 1/2 teaspoon pure vanilla extract
• 2 eggs
• 1/4 teaspoon nutmeg, grated

To serve:

• Your choice of confectioner’s sugar or light brown sugar (cassonade)
• Salted butter caramel sauce, optional

Directions

Preparation
Preheat the oven at 320 degrees F (160 C). Soak the raisins in rum.

Make crème anglaise, custard
In a medium sauce pan, stir in sugar, vanilla extract, milk, and whipping cream. Over medium heat, bring to a boil; set aside. In a mixing bowl, beat the eggs until white. Slowly add milk mixture into egg mixture while whisking.

Get ready for baking
Spread butter on the bread slices and cut them in bite-size. Place the bread on the bottom of the each ramekin, or a choice of your baking pan. Add in raisins. Dust with ground nutmeg. Then pour in custard.

Bake
Place ramekins in a large tin plate and fill the tin half-full with boiling water. Put the pan in the oven and bake for 40 to 45 minutes, or until the custard is set. And let cool for 10 minutes in the tin.

Serve
Then sprinkle with light brown sugar or confectioner’s sugar. And drizzle salted butter caramel as desired. Serve when hot.

Instructions in Images

It’s recommended to soak the raisins in rum at least 30 minutes.

In a sauce pan add in sugar, vanilla extract, whipping cream, and milk.

Then bring to a boil.

Break two eggs.

Beat until white.

Temper hot milk into eggs.

Cut the bread slices.

Allocate them in the pans/baking dishes.

Pour in custard.

Fill the plate half-full with boiling water.

Bake at 320 F (160 C) for 40 to 45 minutes.

Sprinkle with light brown sugar on top.

It’s just perfect for any weekend breakfast!

Simple English Bread Pudding with Custard and Raisins,

Serve with caramel sauce! Bon appetit!

>> Salted Butter Caramel recipe http://eugeniekitchen.com/salted-butter-caramel/

http://eugeniekitchen.com/bread-pudding/