Apple Bread Pudding苹果面包布丁

Hahahaha... sometimes when I think back, I might be outdated... Reason being.. I am always late.. Regardless being the Aspiring Bakers Theme I hosted for October, I didn't even posted any entry for myself, being late for Bake Along, THB, and many others.... hahaha, till sometimes I also can't remembered which recipe I had used...

Today I had an Apple Bread Pudding, topped with raisins & chocolate chips....

I have gotten this recipe from one of the cookbook I had bought from Taipei... Regretted not doing my "homework" in SG to see what books I could have gotten from there... I shall do my "homework" and buy more books when I am in Taipei next March... Hehehehe...

This apple bread pudding was surprisingly easy to prepare and bake.

I hadn't baked bread pudding before, so I wasn't too sure of how I should go about it. Plus the cookbook are in chinese, so taking my time to read and making sure I had followed and gotten the steps and ingredients correct:-p

Well, pudding turned out well and delicious. I was glad that I had added some chocolate chips in the pudding, and I should hve added more as it would really turned out very tempting with a combination of the apple & chocolate chips... I will omit the raisins next time or lessen them as they are not my favourite...:))

It was delicious indeed, and I couldn't help myself finishing one pudding after my photo-takings...

Here, have one too and enjoy....:)

Ingredients:

2 pcs of diced bread

1 apple, cored, peeled & diced

5g butter

1 tbsp sugar

30g raisins soaked in 1 tbsp of Rum

2 eggs

200ml milk (i use lo-fat milk)

40ml whipping cream

20g sugar

Method:

1. Cook the diced apple with the butter under low heat. Add in the sugar and cook for awhile.

2. Put the apples, bread, raisins into the ramekins. Set aside.

3. Prepare the egg mixture. Beat the eggs, milk & whipping cream until well combined. Add in the sugar and mix until the sugar had dissolved.

4. Pour the egg mixture into the ramekins and baked at 190C for about 35-40mins.

Aspiring Bakers #24 (October 2012) : Jellies & Puddings

Updated 1st November 2012
Well, the month of October had ended pretty fast as I would say. But I am proud to say that we have recieved 97 entries in total for the Jellies & Puddings theme.
We have recieved many wonderful entries from all the participating bakers and every single entry had been wonderfully done. Of course for me, I have alot more of recipes to be bookmarked... and girls, Mummy wouldn't just make instant jelly for you in future... hehehehehe... I will be looking forward to host another theme in the near future too.
And do accept my apologies if I had been a BAD host... Hope I didn't:-p
Thank you all once again for joining us in the "Jellies & Puddings" theme.
Till then... :-D

If you are interested in our next theme, please visit Aspiring Bakers #25 - Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders

Hello everyone! I will be hosting this month's Aspiring Bakers #24 (October 2012) : Jellies & Puddings. I will like to thank Small Small Baker for giving me an opportunitity to host this event.

Being a new baker since last April, I had gotten to known about Aspiring Baker and from then, I had been partcipating in most of the Aspiring Bakers' theme whenever I could. However, my baking lifespan did not last for too long since my eldest daughter had started a new journey in the Primary School, plus having 3 little monsters at home & work, were a challenge from the begining of this year...:-p

Alright, quite enough of myself. As mentioned, I had chosen Jellies & Puddings for this month's theme. I think jellies & puddings are everyone's favourite, including the little ones. My girls love jellies very much whereas I love both of them... For sure, I only know how to buy those premix jelly powder to make jellies for my girls... oops... hehehehe....

Who can join???

Everyone!!!

(if you do not have a blog, just send me a photo and recipe of your bake)

How to join???

Step 1 :
For Jellies, I welcome any creativity on the jellies

For Puddings, it can be baked, steamed or boiled. (Eg.: Creme Brulee, Bread Pudding, Panna Cotta, Rice Pudding, etc)

 

Step 2 :
Post it on your blog between 01 October 2012 and 31 October 2012.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too. 

Step 3 :
Please mention that you are submitting your post to Aspiring Bakers #24 (October 2012) : Jellies & Puddings hosted by Charmaine of MiMi Bakery House and provide a link back to this post HERE.
Entries will not be accepted if the above is not included. 


Step 4 :
1. For those of you whom have a blog, simply click on the "ADD YOUR LINK" at the bottom of this post, and  fill in the required steps below.
2. For those of you whom do not have a blog, simply email mimibakeryhouse@gmail.com 
in the following format:

Your name or nickname:
Your blog name:
Name of your bake/dish:
URL of your post:
URL of your photo (one photo for each entry): 
(alternatively, you can attach your photo in your email).

.

Please use “Aspiring Bakers #24″ as your email subject. You may submit more than 1 entry.
.
The roundup will be posted on 01 November 2012.

If you are interested to find out what’s on the previous Aspiring Bakers #23: Desserts on a plate (September 2012) entries, hosted by Swee San of The Sweet Spot.