3 pieces of toast, whole egg 1 piece, egg yolk 1 piece, 20g of brown sugar, 200ml of fresh milk, 50ml of whipped cream, Cointreau orange wine 1 spoon, 30g of chocolate beans and 20g of almond slices.

Wipe the pot with:

Proper amount of cream

Bread surface:

Brown sugar 15g

Decoration:

Strawberry right amount

Illustration of strawberry chocolate bread pudding;

1, first put some cream on the baking tray, and bake almond slices while preheating the oven.

2. Cut the toast into 2~3 cm-sized croutons, insert them obliquely into the baking tray, and try to make the toast side up, so that the baked surface will be more crisp and delicious.

3. Handling the pudding, egg and milk: 1. Beat a whole egg and an egg yolk in a bowl first, then add 20g of brown sugar and stir until the sugar is dissolved (don't stir too much until it is dismissed). 2. Add fresh milk, whipped cream and Jundu orange wine and stir well.

4. Filtering the pudding milk and eggs with a strainer will make the pudding taste smoother and more detailed.

5. Slowly pour the pudding milk and egg liquid into the gap of the bread (don't rush too fast, lest the bread will float) and let it stand for about 20 minutes.

6. Sprinkle chocolate beans and roasted almond slices. Sprinkle some brown sugar on the surface is the secret to make the bread more crisp. Bake in the preheated 180 degree oven for about 20 minutes.

7. Putting sliced strawberries on the baked bread pudding is even more gorgeous and delicious!

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