飛燕煉乳草莓麵包布丁 
Strawberry Condensed Milk Bread Pudding
Using condensed milk can replace milk and sugar in recipes, making it a convenient ingredient. Besides the original flavor, this brand of condensed milk also offers strawberry and cheese flavors, making it more widely used in desserts. This recipe uses an 8-inch square cake pan.
Strawberry Condensed Milk Bread Pudding
Using condensed milk can replace milk and sugar in recipes, making it a convenient ingredient. Besides the original flavor, this brand of condensed milk also offers strawberry and cheese flavors, making it more widely used in desserts. This recipe uses an 8-inch square cake pan.
Cooking Instructions
- 1
Dice the dried strawberries and cut the thick bread into cubes (cut each slice into a grid of nine or as desired). Preheat the oven to 350°F (180°C).
- 2
Beat the eggs until smooth.
- 3
Add the strawberry condensed milk and whisk until well combined, then mix in the milk.
- 4
Place the bread cubes and diced dried strawberries into the pan, then pour the condensed milk and egg mixture over them. Let soak for 10 minutes.
- 5
Bake in the middle of the oven at 350°F (180°C) for 35 minutes, or until a fork inserted into the bread pudding comes out clean.
- 6
Let cool after baking. When warm, the surface is crispy like bread; after chilling, it becomes chewy. Once cooled, it can be refrigerated for up to 5 days. Serve directly or reheat in the oven. Before serving, you can sprinkle with powdered sugar for decoration or drizzle with more strawberry condensed milk!
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