Rainbow Bread Pudding
Rainbow Bread Pudding Ingredients
- 4-5 slices of white bread without skin
- 700 ml UHT milk
- 300 ml of liquid whipped cream (can replace UHT milk)
- 14 g white agar powder (2 pcs)
- 200 ml instant coconut milk
- 150 gr white chocolate (chopped)
- 110 grams of sugar (if you like it sweet you can add it)
- Cake coloring to taste (purple, red, yellow, green, blue)
How to Make Rainbow Bread Pudding
- 1. Blend white bread with some UHT milk until smooth, then put it in a saucepan.
- 2. Put all the other ingredients into a saucepan, cook over medium heat until cooked while continuing to stir with a whisk.
- 3. Divide the dough according to the desired color, stir until well blended. (I have 5 colors, each color is about 290ml)
- 4. Prepare the pudding pan, pour the mixture one by one until all the colors run out (Note: Do this quickly because the dough will harden easily. There is no pause, so immediately add the new color to the previous color until the dough runs out).
- 5. If it's not hot, put it in the refrigerator until set. Cut to taste, serve.
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