Fresh Cherry and Multigrain Bread Pudding (Eggless)

Delicious eggless pudding prepared with leftover Multigrain bread, milk, sugar, butter and fresh cherries.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Baking Time: 40 to 45 minutes

Serves: 4

Ingredients and Quantity:

Leftover Multigrain Bread, cubed- 02 cups

Milk-1 ¼ th cup

Custard powder- 01 tbsp.

Milk- 60 ml.

Granulated sugar-01 cup

Cinnamon Powder- 1/4^th tsp.

Salt- a pinch.

Vanilla extract- 1/4^th tsp.

Butter softened- 25 gm.

Brown Sugar – 1/4^th cup

Black Currants- 1/4^th tbsp.

Fresh cherries, chopped / sliced- 01 tbsp.

Method:

Preheat the oven to 350° F.

Lightly butter the Ramekins.

In a deep non-stick pan, heat together granulated sugar and milk.

Now add the milk in which cornflour is well combined / mixed properly.

Add the vanilla extract, cinnamon powder and a pinch of salt. Simmer for 8 to 10 minutes ensuring that you stir constantly.  Pour over cubed bread and set aside for 05 minutes.

In a glass bowl, mix together brown sugar, butter, cherries and black currants.

Pour bread mixture into prepared ramekins. Sprinkle the brown sugar mixture over the top and bake for 40 to 45 minutes /until set / until knife inserted 1 inch from edge comes out clean. Remove from oven.

Let it cool.

Serve it warm or cold with a scoop of Vanilla Ice-cream / with whipping cream/ Butterscotch sauce.

Chef Tips:

1. You may add seasonal fruits to the Multigrain bread pudding and prepare it
2. You may add nutmeg powder instead of Cinnamon powder.
3. You may add a little lemon / orange zest to enhance the puddings flavour.
4. A pinch of salt added in the pudding definitely enhances the sweetness.