Tuesday, October 11, 2011

Cream Cheese Bread Pudding...

Last Sunday I made Cream Cheese Bread Pudding. As our bread is approaching to expiry date, I better do something edible before it end up in the dustbin yet again...

Twinkle is a willing assitant. She is breaking 250gm of cream cheese block with fork since it is still hard.

Now, posing with peace sign.

She still looks funny with two front teeth missing....

I add up blackberry jam for variation...

This is the end product after 30minutes in the oven. Notice that the cream cheese cracked. Oh well... it is a pudding.. so perfection is not expected for a pudding... right? Maybe I should bake it at 150'C instead of 160'C and use double-boil method to prevent cracking...

Ah.... My happy aassistant, indulging with the smell and sight...

Suprisingly, I manage to get the bread pudding out from the 8" round pan. My initially response was to scoop it out from the pan. That is normally we do to a bread pudding.

Well, the cheese part of the pudding is gorgeous and delicious by itself. When you put the whole combination of bread and cheese.... it tastes good. However, the bread part tastes plain by itself. Hmm.... If I am going to do it differently, I will spread Nuttella in between of the bread for chocolate taste or fruit jam for another variation. Next time maybe...

Here is the recipe..

Cream Cheese Bread Pudding

10 slices of bread ( I used 7 slices)

2 cups of fresh milk

1/2 cup of brown sugar ( I used caster sugar)

250 gm Cream Cheese

1 egg

1 tsp vanilla essence

raisin for decoration ( I used Blackberry Jam)


1. Arranged sliced bread inside baking pan. In my case, I used 8" round baking pan

2. Pour fresh milk and let it soak for 15 minutes.

3. Next, beat cream cheese and sugar until fluffy. Add egg and vanilla essence. Then mix it together.

4. Pour on top of the bread.

5. Put raisin on top and bake for 30 to 40 minutes at 160'C.

Wednesday, October 05, 2011

My housing loan is aprroved...

My housing loan is finally approved. The bank officer sms me on 29th September 2011 to sign a few supplement documents. I was so relieved that finally I can own my own house.

Though, I am still waiting for some document from my lawyer since I need it to withdraw my retirement fund for down payment.

Now, I have to adjust my budget. RM1,200.00 per month is such a large amount to pay! My Burberry have to wait then... **sigh**

Monday, October 03, 2011

Cheese Caramel Pudding

I believe this is one of the delicious pudding I ever had. It is very easy to make. I use the recipe from here.

I know, the pudding is not really in the centre... I don't want to nudge the pudding to the center for being at risk of breaking it!

The texture is very soft and smooth.... **drools** If only I have a bad ass camera with zoom property. I only manage to use macro function on my camera to capture all my photos..

Oh.... the caramel... sweet.... For those who are interested to try, here is the recipe:

Caramel Cheese Pudding

For Caramel

70 gm sugar ( or 5 1/2 tbsp )

2 tsp water

2 tbsp warm water

For Pudding

180gm cream cheese ( I use Philadelphia Cream Cheese)

70gm sugar

1 egg yolk

3 eggs

450 ml fresh milk

1 tbsp lemon juice ( I substitute with 1 tsp of lemon essense)


1. To prepare caramel, I simply throw all ingredient into the 8" round baking pan and put it on medium heat on the stove. Just don't let the sugar cooked to be too dark or else it will taste bitter.

2. Swirl it around so that the bottom of the pan covered. Leave to cool.

3. In a bowl, mix sugar and cheese together and it is not necessarily fluffy. After that, add eggs one by one. Then add lemon juice (In my case, lemon essence)

4. Next, heat milk to near boil, then add into mixture from step 3. Whisk it quickly to avoid of having scramble egg in the mixture.

5. Pour the mixture into the caramel-covered baking tin. (I strained the mixture so that the texture of the pudding will be smooth).

6. Pe-heat the oven at 160'C for 10 minutes. Then bake the mixture using double boiler method for 45 minutes. Use upper and lower heat.

7. Leave to cool then flip the caramel into the serving plate.

I will definitely bake this pudding again! Good luck.