1. 1500 grams of bread flour, 10 grams of bread improver, 20 grams of yeast, 100 grams of milk powder, 10 grams of milk powder, 300 grams of fine sugar, 15 grams of salt, beat until it forms a ball and add 150 grams of old flour. grams (preparation of old noodles: 180 grams of high-strength flour, 110 grams of water, 15 grams of sugar, 5 grams of yeast, stir together to make a dough until it doubles in size, then refrigerate overnight before use), stir until smooth and add 150 grams of butter Beat until smooth and film-like, add 120 grams of flour dough, shape it into a baking pan, and let it rise until 1.5 times in size, then brush the surface with egg wash and bake. At home, bake at 150 degrees and lower at 160 degrees. In a commercial store, bake at 160 degrees and 175 degrees for about 22 minutes. Brush with a layer of salad oil when out of the oven (half the recipe for the oven at home, place 3 slices horizontally, firm) Makes 6)

If you're looking for a classic old-fashioned bread pudding recipe, with or without raisins, this is a great choice. Serve this pudding with an asia or purchase dessert sauce or syrup. Whiskey sauce (or bourbon) is delicious drizzled over pudding. Maple syrup or cane syrup are a great option if you don’t have dessert sauce. Chopped pecans or walnuts are some other possible additions to this pudding, or add dried cranberries or blueberries instead of raisins. The creamed mixture is not too sweet, but a dessert sauce or syrup will sweeten it for serving. You can add an extra tablespoon or two of sugar.

For a richer pudding, we want butter. For broccoli or challah bread. Some or all of the half-and-half can be substituted for the whole milk. Lightly butter a shallow 2-quart baking dish. Trim the crusts off the loaves, lightly butter them with about 2 teaspoons softened butter, and place them in a baking dish. If the slices are smaller than standard loaf size, cut more slices so they form a complete layer of bread on the bottom of the baking pan. Set aside place the milk in a saucepan and heat over low heat until hot, but not boiling.

In a bowl, combine the eggs, sugar and salt and mix well. While whisking quickly, gradually stir a quarter of the hot milk into the egg mixture. Add the remaining hot milk and, stirring constantly, stir the cinnamon and vanilla extract into the egg and milk mixture. Scatter the raisins over the bread if you are using them. Pour the milk mixture over the bread and lightly sprinkle the nutmeg over the pudding mixture. Bake the bread pudding in the preheated oven for about 50 minutes, or until a knife near the center comes out clean.

To brown the top slightly, turn on the broiler and continue cooking for a minute or two, or until the top is browned. Serve with vanilla sauce, caramel sauce, or purchased dessert sauce, if desired. Check the "best by" date on your ground spices from time to time. While they are not necessarily bad or harmful, if they have passed that date, the flavor and aroma may be diminished. When you stir small amounts of hot mixture into eggs, it's called tempering and you're gradually raising the temperature of the eggs to avoid cooking them. If you add the eggs to the hot milk all at once, you'll get scrambled eggs instead of smooth, creamy eggs.