Bread pudding is one of the best ways to use up day old bread. Brioche or any kind of croissant-like pastries both bake very well for this homey treat. However, this time I'm using honey toast from a well-known bakery in Taiwan (Nogami).
Nogami makes honey toast with different type of honey depending on the season. It's not overly sweet and has an elegant flowery aroma. I rarely eat the toast by itself, but I literally finished one slice right after I got the toast while still walking on the street from the bakery to my public transportation. Yes, it's that good!
Since my bread pudding started out with such a high quality ingredient, I believe no matter what I do, the end result will turn out pretty good as well.
Bread pudding with mixed berries and coconut milk -
Ingredients (for 3 small ones)?
3 slices of honey toast
1 cup of mixed berries
1/4 cup of granulated sugar
1/2 cup of heavy whipping cream
1/2 cup of coconut milk
1 tablespoon of honey
1/4 teaspoon of vanilla extract
Some melted butter
Preheat the oven to 350 degrees Fahrenheit. Take 3 small ramekins and brush the insides with some melted butter to prevent sticking.
Tear off 3 slices of honey toasts and evenly pack them into the ramekins. Toast shapes and sizes do not need to be the same -
Take a big bowl and add in the following ingredients: 2 eggs, granulated sugar, heavy whipping cream, coconut milk, honey, and vanilla extract. Whisk everything till fully incorporated. Evenly pour into each ramekins.
Make sure every toast pieces soak up the mixture before baking. I also added some frozen mixed berries on top.
Into the oven for 35 to 40 minutes.
I tend to leave the toast edges on the top and the soft part in the center. That way you'll get a crunchy bite on the top and fluffy texture on the bottom.
Perhaps next time I'll use day old brioche for chocolate bread pudding. By the way, you know what's my favorite bread pudding in the whole wide world? The chocolate bread pudding from Extraordinary Dessert in San Diego, CA! Drooling!
*I'll re-write a post for Extraordinary Dessert after my next visit.