Today I’m sharing another Mauritian recipe, Bread Pudding A.K.A Poudine Dipain. Last week, Sché who is a Franco-Mauritian blogger shared her mother’s bread pudding recipe on her blog, la kitschenette. The picture drew my attention immediately as it looked so tempting. I craved my mom’s very own bread pudding from that moment!
Bread Pudding is something very Mauritian that one can enjoy for breakfast or tea. It’s also a good (and yummy) way to use leftover bread My favourite part is the sweet caramel that my mom prepares, especially if she’s making that orange flavored pudding. Somehow, I never realised that I didn’t know how to prepare bread pudding till the day I read Sché’s blog post…
Anyways, I asked my mom to teach me how she makes that orange flavoured bread pudding and it turned out to be very easy.
INGREDIENTS
For the Caramel:
1 Tablespoon Sugar
Juice from 1 Orange.
For the Pudding:
8 leftover bread loaves (Sliced)
1 Cup of Milk
4 Tablespoons of sugar (or more depending on your taste)
1 Cup grated coconut
2 tablespoons cornflour or custard powder
4 Tablespoons Butter
1 Tablespoon Vanilla Essence
1 Tablespoon grated Orange Rind
PREPARATION
In a bowl, soak the bread in the milk. Add the rest of the other ingredients for the pudding and mix well.
Leave this aside and let’s prepare our orange flavored caramel. In a pan, add 1 tablespoon of sugar and place it on a very low flame. Once the sugar is melted and turns brownish, remove the pan from the flame and pour the orange juice immediately.
Pour the caramel in a greased baking tray. Next, add the bread mixture.
Bake the pudding at 160C for around 40 minutes.
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