Puding Roti (Nani Rostam)

Bahan-bahan :Roti 10 keping (kalau nak sedap sangat, sila guna roti butter seperti gradenia butter
scotch atau beli apa sahaja jenis roti butter yang mahal-mahal dari bakery seperti di
La Boheme kalau tak silap, jaya grocer atau jaya jusco dll.
susu full cream 2 cawan
whipping cream 2 cawan
gula 1 cawan
telur 6 biji
esen vanila 1tsb
butter 4 tsb
kismis-agak2
serbuk kayu manis.1tsb
Cara-caranya:
Sapu butter pada dasar mangkuk kaserrol. Susun roti di atas. Tuang bancuhan,
susu, krim, gula esen vanila, telur yang telah dipukul tadi. Biarkan roti kembang
selama sejam. Selepas kembang taburkan kismis dan serbuk kayu manis dan kalau
suka sedikit taburan brown sugar. Bakar di oven yang telah dipanaskan selama 10
minit pada suhu 160 darjah celsius.Bakar selama 30 minit
Bread Pudding
Original recipe makes 8 servingsChange Servings
Bread Pudding
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style
bread, toasted and cut into cubes
1 cup raisins
1.
2.

3.
4.

Vanilla Sauce
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extrac

Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking
dish.
In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown
sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk
together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture
into the prepared baking dish.
Bake in the preheated oven until browned and set in the middle, 50 to 55
minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let
the pudding stand for 10 minutes before serving.
For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of
cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt
together in a heavy saucepan until smooth. Heat over medium heat, whisking
constantly, until thickened and the sauce coats the back of a spoon, 10 to 12
minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on
the side in a bowl.

Footnotes
Cook's Note

For extra richness, substitute heavy cream for milk; for a lighter dessert,
substitute 2% milk for whole milk.
Bread Pudding (Recipe adapted from joyofbaking) (Pink stiletto))
You will need:

6-8 slices of bread, cut into bite-sized pieces

(you can use any types of bread. I use
wholemeal bread)
2 eggs
1/2 cup white sugar
2 tbsp unsalted butter (melted and cooled)
2 cups whipped cream
dash of ground cinnamon
1 tsp vanilla extract
Chocolate chips
Almond flakes
Lightly grease a baking dish with butter. Place the bread cubes in the baking dish, and sprinkle
with chocolate chips and almond flakes as much as you like.

In a mixing bowl, beat the eggs and sugar on high speed using an electric or hand mixer, until
thick. Add in vanilla extract and ground cinnamon and beat; then add melted butter and whipped
cream and beat again.
Pour the custard mixture over the bread cubes until they are all covered.
Place the baking dish in a larger roasting pan or tray or whatever you have, to prepare for
a water bath. Pour hot water in the roasting pan/tray/whatever (the water should be halfway up
the sides of the baking dish actually. My oven tray is too shallow).

Bake for about 1 hour at 150C or until a toothpick inserted in the center comes out clean.

I like it best when its still warm, served with a scoop of vanilla ice-cream. Its totally a warm
decadent dessert!
BREAD PUDDING
INGREDIENTS
SERVINGS 6-8UNITS US

3large eggs, lightly beaten

1 1 2cups sugar

2tablespoons light brown sugar

2teaspoon ground nutmeg

4cup butter, melted

2 3 4cups whipping cream

4cups cubed French bread

4cup raisins

VANILLA SAUCE

2cup sugar

3tablespoons light brown sugar

1tablespoon all-purpose flour

1dash ground nutmeg

1large egg

2tablespoons butter

1 1 4cups whipping cream

1tablespoon vanilla extract

DIRECTIONS
1. Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread
and raisins. Pour into a lightly greased 2-quart deep baking dish.
2. Bake at 375 for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to
prevent excessive browning. Let pudding stand 10 minutes before serving warm with
Vanilla Sauce.
3. Sauce Directions:.
4. Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking
constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
Serve warm or at room temperature.

Old-fashioned bread pudding recipe as it warms your heart with memories.

15 min.prep time 60 min.total time
8 servings

Pudding

Sauce

4 cups (8 slices) cubed white bread

1/2 cup raisins
2 cups milk
1/4 cup Land O Lakes Butter
1/2 cup sugar
2 Land O Lakes Eggs, slightly beaten
1 tablespoon vanilla
1/2 teaspoon ground nutmeg

1/2 cup Land O Lakes Butter

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup Land O Lakes Heavy Whipping
Cream
1 tablespoon vanilla

Method:

Heat oven to 350F.

Combine bread and raisins in bowl; set aside.
Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat 4-7 minutes or
until butter is melted. Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake 40-50
minutes or until set in center.
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat,
stirring occasionally, 5-8 minutes or until mixture thickens and comes to a full boil. Stir in
vanilla carefully.
Spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated.

Bread Pudding (Good Review)

Ingredients
Original recipe makes 16 servings

1/4 cup butter, melted

2 cups half-and-half
2 cups milk
1 (1 pound) loaf soft French bread, torn
into small pieces
3 eggs, lightly beaten
3 cups white sugar (reduce to 2 cups)
4 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

1/4
cup raisins,
taste (optional)

or

more

to

Praline sauce
1/2 pound unsalted butter
1 cup heavy cream
1 cup brown sugar
1/2 cup chopped toasted pecans
1.

Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish
with 1/4 cup melted butter.
2.
Pour half and half and milk over bread in a large mixing bowl; let soak for 10
minutes before gently stirring. Stir eggs into the bread mixture until incorporated.
Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each
addition into the mixture before adding the next. Spoon bread mixture into
prepared baking dish.
3.
Bake in preheated oven until bread mixture is firm and pudding-like, about 50
minutes.
4.
Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a
heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream
mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5
minutes; pour over bread pudding to serve.

I used golden raisins (soaked in hot water to plump) and added 1/4 cup more to recipe. I
also took a little butter in my frying pan and sauted the pecans prior to making the sauce.

Will make again only next time I will add a few more pecans to sauce and cut sugar to 2 1/2
cups, and add a little more cinnamon and vanilla.
A good old bread pud, but far too sweet. I didn't use bread, but stale brioche. Also I don't
see the need to put everything one by one. I mixed it all together and left it for 30 mins to
soak well. I dislike dried fruit cooked, so used some cherries and raspberries. The praline
sauce was a delicious addition

How to make half and half

1. Mix 1/2 cup whole milk + 1/2 cup light cream.

Tasting notes: This is the actual formula for regular half-and-half, so I didn't do
a taste test here since I assume the result is identical. (I also had a hard time
finding light cream.)
Good in coffee? Yes
Good for cooking? Yes
2. Mix 3/4 cup whole milk + 1/4 cup heavy cream.
Tasting notes: I found this combination very creamy and heavier in flavor than
half-in-half.
Good in coffee? Yes, but it would definitely add even more richness than half-andhalf.
Good for cooking? Yes, and I'm guessing the finished product will be even richer
tasting than if half-and-half is used.
3. Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
Tasting notes: This one tasted the closest to regular half-and-half, which is
great since I usually have skim or low-fat milk in the fridge! This was my favorite
substitution.
Good in coffee? Yes
Good for cooking? Yes
4. Place 4 teaspoons melted unsalted butter in a measuring cup, then add
enough whole milk to equal 1 cup.
This last combination was the oddest. When I added the milk to the butter, the cold
temperature of the milk instantly hardened the butter into large chunks. I was able
to whisk most of butter back into the milk, but it never really integrated in. I
proceeded to microwave it just to get the butter melted again, and it floated on top.
Tasting notes: In terms of taste, this wasn't my favorite since, not surprisingly,
it had a distinct butter flavor that was layered over the milk.
Good in coffee? No, unless you already like butter in your coffee.
Good for cooking? I would definitely not use this in ice cream, but it might be fine
for baking in a pinch. This would be my last choice out of all the substitutes.

Different between:
Half-and-Half: 12% fat
Light Cream: 20% fat
Light Whipping Cream: 30% fat
Whipping Cream: 35% fat
Heavy Cream and Heavy Whipping Cream: 38% fat

Bread Pudding Recipe courtesy of Robert Irvine

Ingredients

Peach Sauce:

Bread Pudding:

1 stick unsalted butter, cut into pieces

4 cups brioche, cut into 1-inch cubes

1/4 cup thinly sliced fresh peaches

4 tablespoons unsalted butter, melted, plus more

2 tablespoons sugar

for greasing pan

1/4 cup orange liqueur

1/3 cup golden raisins

3 tablespoons heavy cream

2 cups sweetened condensed milk

1 tablespoon cornstarch, plus 2 tablespoons water,

2 tablespoons sugar

to thicken, if needed

1 teaspoon vanilla extract

Rum Sauce:

4 large eggs

2 tablespoons sugar

1 teaspoon ground cinnamon

3 tablespoons orange liqueur

2 tablespoons pecans, chopped

2 tablespoons dark rum

Garnish:
Creme fraiche
Fresh mint

Directions
1. For the bread pudding: Preheat the oven to 350 degrees F. Grease a baking dish with butter. Add the
cubed bread.
2. In a small saucepan, melt 4 tablespoons butter.
3. In a large bowl, combine the melted butter, raisins, condensed milk, sugar, and vanilla and whisk
together. Add the eggs and whisk again until thoroughly combined.
4. Pour the custard over the bread and allow to soak for a few minutes. Press the bread into the liquid to
help absorb.
5. Sprinkle the top with the cinnamon and chopped pecans and bake in the oven until the custard is set,
about 30 minutes. Stick a paring knife into the center of the pudding. If it comes out with liquid stuck to
the knife, cook for a few minutes more until firm. Remove the bread pudding from the oven and allow
to cool a bit.
6. For the peach sauce: In a large saucepan over medium-low heat, melt the butter. Add the peaches,
sugar, and liqueur and stir gently until the sugar dissolves. Allow to simmer until the mixture begins to
thicken and darken, about 2 minutes. Stir while cooking to avoid burning. Add the heavy cream and stir
to combine. Allow to heat through and thicken, about 2 minutes. If the sauce needs additional
thickening, combine the cornstarch and water in a small bowl and stir some into the sauce. Remove
from the heat and keep warm.

7. For the rum sauce: Heat a small, nonstick skillet over medium-high heat and add the sugar. Stir and
cook until the sugar is melted. Remove from the heat and add the orange liqueur and dark rum. Return
to the heat and simmer for 1 minute, and then flambe, if desired, or just let the alcohol burn off.
8. To plate: Using a ring cutter, cut out rounds of bread pudding and plate in a shallow bowl. Pour the
peach sauce over top, and then the rum sauce. Garnish with a dollop of creme fraiche and a small
sprig fresh mint.

Bread Pudding (good review)

Ingredients
1/2 large bakery challah or brioche (about 8 ounces bread)
2 cups half-and-half
2 cups heavy cream
1 pinch salt
1 vanilla bean, split lengthwise
6 eggs
1 cup sugar
1/2 cup orange juice
1 cup dried cranberries
Confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1/2-inch cubes. You should
have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown,
about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the
oven on.
In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring
occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream
mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.
In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot
cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread
cubes, toss well and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
In a small saucepan, heat the orange juice to a simmer. Add the cranberries and simmer until plumped
and softened, about 5 minutes. Drain and reserve 1/4 cup for garnish.
Fold in remaining 3/4 cup of cranberries into bread pudding mixture. Divide the mixture among 6
ramekins, custard cups, or dessert cups, (or use a deep baking dish). Divide the soaked bread among the
dishes, then pour any remaining custard over the bread. Dot with remaining cranberries.

Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for
individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with
confectioners' sugar.
Recipe courtesy of Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin,
Clarkson N. Potter Publishers, 1999
Read more at: http://www.foodnetwork.com/recipes/creamy-cranberry-bread-puddingrecipe2.html#communityReviews?oc=linkback

Hotcake (Pancake)

Preparation time:
5 min + 20 min standing
Total cooking time : 1 min per hotcakes. Make 9

Ingredients
1 cups self-raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
Pinch salt
2 eggs lightly beaten
1 cup milk
60g butter, melted
100g butter, extra
cup maple syrup

Method:
1. Sift flour, baking powder, sugar and salt into medium mixing bowl: make a well in
the center. Add combined eggs, milk and butter all at once. Using a wire whisk,
beat until all liquid is incorporated and batter is free of lumps. Leave, coverd with
plastic wrap for 20 minutes.
2. Pour a level cup of mixture at a time into lightly greased non-stick pan. Swirl to
a circle about 10 cm in diameter. Cook over low heat 1 minute or until underside is
golden. Turn hotcake over; cook other side. Transfer to a plate; cover with tea
towel; kkep warm.
3. Repeat process with remaining batter, greasing pan when necessary. Serve
hotcakes warm or cold with maple syrup.

I guna non stick pan so tak perlu that extra butter. And i guna fresh milk so i'll add the
butter to the milk in a jug n microwave it for 30-40 secs until the butter has melted and
the milk slightly warm. Then I add the eggs to it. Then tip the whole thing into the
SRF+sugar+baking powder+salt mix. You have to let it rest for at least 20 mins before
cooking it. And if you follow the tips i gave earlier, insyaAllah fluffy -To achieve fluffy
pancakes, bila ada bubbles kecik2 on top of the pancakes, dah boleh flip it. Jangan
tunggu sampai all the bubbles naik and jadi besar baru terbalikkan, the pancakes wont
fluff up. Kalau flip masa bubbles tu kecik2 lagi, jadi mcm gmbr tu, it'll rise cantik. And
make sure api kecik aje or else akan hitam sebelum the inside masak. Then while
waiting for the next ones to cook, you stack the pancakes on a plate covered dgn tea
towel so they'll stay warm and moist.

Salad Dressing

I like the oil-based salad dressings more than the cream/mayo-based ones.
Especially anything with honey and mustard .
So here's the recipe for a very simple honey, orange and mustard dressing.
-1 tsp wholegrain mustard
-4 tsp honey
-1 tsp white vinegar
-1 tsp grated orange zest
- the juice of less than half an orange
-4 tsp extra virgin olive oil
-1/4 tsp salt
Put all the ingredients in a small jar with a lid. I just used a clean jam jar. And then
shake it like crazy until everything is mixed nicely. You can keep this for a few days
in the fridge.

Pizza Dough

Ingredients
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all-purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 scant tablespoon honey
1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays
Directions
Watch how to make this recipe
In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest

for 5 minutes.
Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with
your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.
Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to
5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a
lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until
doubled in volume.
Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling
each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an
additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a
single layer on a lightly greased baking sheet.
Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the
topping from making the crust soggy.
Recipe courtesy of Alex Guarnaschelli
Read more at: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/basic-pizza-doughrecipe.html?ic1=obinsite&oc=linkback

Ingredients
1 store bought pizza dough - or pick one up from your favorite pizzeria
Extra- virgin olive oil, for drizzling
2 cups whole or part skim ricotta
2 cloves garlic, finely chopped
Handful flat-leaf parsley, finely chopped
2 cups shredded mozzarella or provolone, 1 pouch
10 fresh basil leaves, 1/2 cup, shredded
Directions
Preheat a pizza stone if you use one along with the oven to 425 degrees F.
Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a
fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and
parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with
mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil
leaves, cut and serve.

Recipe courtesy of Rachael Ray

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/white-pizza-recipe.html?
ic1=obinsite&oc=linkback

BBQ Sauce

Total Time: 35 min; Prep: 10 min; Cook: 25 min

Yield:2 cups; Level:Easy

Ingredients
1 tablespoon canola oil
2 cloves garlic, minced
1/2 onion, diced
1 cup ketchup
1/3 cup molasses
1/3 cup brown sugar
4 tablespoons minced chipotle peppers in adobo sauce
4 tablespoons distilled vinegar
1 tablespoon Worcestershire sauce
Dash salt

Directions
Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes,
stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar,
chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20
minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.).
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/homemade-bbq-sauce-recipe.html?
ic1=obinsite&oc=linkback