He Purini Parāoa Te Pata (Bread and Butter Pudding Recipe) Edmonds Cooking NZ
He Purini Parāoa Te Pata
4-6
Tohanga
45
Meneti
Ngā Kīnaki
- Kia 3 ngā hēki
- Kia 2 ngā kapu miraka
Ingredients
- 8 slices thick bread
- 50 g butter
- ½ cup raisins (optional)
- 3 eggs
- 2 cups milk
- ⅓ cup white sugar
- 1 tbsp vanilla essence
- 1 tsp cinnamon
Tukanga
- Whakamahana tōmuatia te umu, kia 180° tohurau te pāmahana. Whakahinuhinutia tētahi paeumu, e 2 rita te nui.
- Pania mātotorutia te parāoa ki te pata.
- Hauwhāngia te parāoa (kia tapatoru te hanga), ka whakatakoto tahi ai ki te paeumu me ngā reihana, mēnā e whakamahia ana.
- Tāwhiuwhiuhia ngā hēki, te miraka, te huka me te wanira ki tētahi oko.
- Tāhorotia atu te ranunga ki runga ki te parāoa. Mahia kia waiwai katoa te parāoa.
- Ruia ki te hinamona, ka tunu ai ki te umu mō te 35-40 meneti, kia kōura rānei te parāoa, kia tetepe anō hoki te ranunga.
Method
- Preheat the oven to 180°C. Grease a 2-litre ovenproof dish.
- Generously spread the bread with butter.
- Cut the bread into quarters (triangles) and arrange with raisins, if using, in the dish.
- Whisk the eggs, milk, sugar and vanilla in a bowl.
- Pour the mixture over the bread, ensuring it is well soaked.
- Sprinkle with cinnamon and bake for 35–40 minutes, or until the bread is golden and the mixture has set.
