很多人不喜歡吃麵包皮，吃麵包均會「飛邊」，其實儲起麵包皮，可用來造「焦糖麵包布甸」~
一般人造「焦糖麵包布甸」只會用上「飛了邊」的麵包，但原來用「麵包皮」來造布甸，口感亦不錯！
材料 四人份
麵包皮 約160克
重忌廉 1/2杯
牛奶 380毫升
清水 1/8杯
雞蛋 4隻
糖 1杯+1/2杯
薄荷（非必要）
- 先煮焦糖。將1杯砂糖放入小鍋中，加入清水，中小火加熱，慢慢加熱至糖溶化。當糖漿轉為啡黃色，立即倒進蛋糕容器備用。（轉色後要立即倒入容器，否則很快煮燶。）
- 將麵包皮與牛奶混合，靜待15分鐘待吸收。
- 將麵包皮連牛奶、1/2杯砂糖、1/2杯重忌廉並打入4隻雞蛋進攪拌機，開機攪拌。
- 將麵包混合物倒進蛋糕容器，用錫紙封好。
- 將布甸放入蒸鍋中，中火蒸約40分鐘，熄火後取出。
- 將布甸置於室溫放涼，之後放入雪櫃冷卻至少4小時。
- 取出後以刀背沿器皿邊刮開布甸，蓋上碟後將布甸反轉扣入碟中即可。
小貼士
- 甜度可按個人喜好調節。
- 煮糖時，糖色變焦就要即時離火，以免煮燶。
Ingredients Serves 4
160g Bread Crusts
380ml Milk
1/2 cup Double Cream
4 Eggs
1 cup+1/2 cup Sugar
1/8 cup Water
Mints (Optional)
- In a saucepan, cook sugar and water on medium-low heat till the sugar caramelizes. Caramelize until golden in color. Pour into a baking tin immediately. Do not burn the sugar.
- In a mixing bowl, add the bread crusts into the milk. Set aside and soak for 15 minutes.
- Add the bread crust mixture, 1 cup of sugar, double cream and 4 eggs into a blender and blend until smooth.
- Pour the mixture into the caramel-coated tin. Tap the pudding slightly to remove any air bubbles inside. Cover with foil.
- Place it in a steamer or a pot and steam for 40 minutes.
- Remove the pudding from the steamer and uncover the foil. Cool and then refrigerate the pudding for 4 hours.
- Unmould
- Put the mints on top of the pudding. (Optional) Slice and serve chilled.
- You could adjust the sweetness as you like.
- When making the caramel, keep an eye on it because it could burn quickly.
Caramel bread pudding 焦糖麵包布甸
食得唔好嘥 Reduce food waste, use leftovers
食光光會不定時推出「惜食食譜」，與大家分享利用家中「剩食」再造美食！
Empty Plate Action would keep sharing some leftovers recipe. Let’s discover various ways to use up leftovers.
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