Bread Pudding Recipe
Got some almost-expired bread lying around that you haven’t had a chance to eat? This recipe is for you! Or, if you want to make your little ones a homemade snack to keep them from snacking outside too often, you should definitely try this bread pudding recipe. Yes, you read that right. The pudding recipe MinChef is about to share uses bread as its main ingredient. This creates a unique texture for the pudding, unlike the usual ones. But that’s not all that makes this pudding special, it doesn’t use any milk! That means kids with lactose intolerance can enjoy it too. To keep the creamy flavor intact, MinChef uses FiberCreme, which is also healthier because it’s low in sugar, high in fiber, and has 0mg of cholesterol. Ready to recreate this at home? Check out the full recipe and ingredients list below. Chances are, you already have everything you need, so you can dive right in. Feel free to add chocolate toppings or custard sauce for extra flair. If you love this recipe, don’t forget to share it with your friends and upload your version of bread pudding on Instagram. Tag MinChef at @FiberCreme and @FiberCreme_TV too!
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Ingredients
Ingredients
- 50 gr FiberCreme
- 8 slices Bread, Cut Into Cubes
- 2 Eggs
- 500 ml Water
Liquid mixture ingredients
- 14 gr Unflavored White Agar-Agar
- 300 gr Granulated Sugar
- 1100 ml Water
- 1 tsp Vanilla Paste
- 0,5 tsp Salt
- 4 tbsp Cocoa Powder
- 50 ml Hot Water
Instructions
Instructions
- Blend bread cubes, eggs, water, and FiberCreme in a food processor until smooth. Set aside
- In a pot, boil water, granulated sugar, unflavored agar-agar, vanilla paste, and salt until dissolved and well-combined. Add the bread mixture, stirring continuously until evenly mixed and fully cooked. Turn off the heat
- In a separate bowl, dissolve cocoa powder in 50 ml of hot water, stirring until smooth
- Take half of the pudding mixture and slowly pour it into the chocolate mixture, stirring to combine. Leave the remaining pudding mixture as is (white)
- Prepare an 18 cm mold lightly moistened with cold water. Pour 2 ladles of the chocolate mixture into the mold, then layer with 2 tablespoons of the white mixture in the center. Continue layering alternately until all mixtures are used
- Chill in the refrigerator until set. Once firm, remove the pudding from the mold and serve with your favorite custard sauce. Enjoy!
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