A Wholesome Bite 全麦加分

那天做的全麦面包到了第三天时还剩下三片，面包已经变干变硬了，直接吃又啃不下，丢掉又很可惜，所以我把它撕碎做成面包布丁，也正好可以开张买了好一阵子的Ramekin。

做这个其实很随性，我没有特意去量材料的份量，就是混合鸡蛋、牛奶、少许糖和一小撮肉桂粉，然后把面包浸泡在里面，接着拿去隔水烤。隔水烤是避免布丁变干。

隔水烤(水浴法/Water Bath)，水的高度应该是面包的一半。

我很幸运，乱乱来的成品竟然非常好吃，甜度也刚刚好，别小看那一小撮的肉桂粉，它为整体加分不少。

看看成品的内部，是软软而又湿润的。

本来硬邦邦的面包，经加工后变成了一道又香又可口的点心。下次如果有吃不完的面包知道要怎么做了哦。

Wholemeal Bread Pudding 全麦面包布丁

I used leftover home-made wholemeal bread to make this. It's easy to do and delicious.

Don't throw away bread that has turned dry and hard, try this out next time!

Ingredients:
3 slices wholemeal bread (tear into small pcs)
1 egg (lightly beaten)
½ - ¾ cup milk
1 ½ tbsp sugar
Pinch of ground cinnamon
Some raisins (presoaked in milk)
Butter for greasing
Strawberry (optional)
Icing sugar for dusting (optional)

Method:
1) Grease 2 ramekins with butter.
2) Mix together egg, milk, sugar and cinnamon powder, beat lightly.
3) Fill up ramekin with bread till half full, add some raisins, add bread till 90% full.
4) Add milk mixture to bread, press bread lightly to let it soak in milk mixture. Let the bread soak for a while to absorb the milk mixture. Sprinkle some raisins on top.
5) Bake in preheated oven at 170C using water bath for about 20-25 mins.
6) Dust some icing sugar on top and serve hot with strawberry.

Note:
1) I didn't measure the amount of milk and sugar; the above amount is just for your reference. The liquid should be just adequate to soak the bread.
2) You may use 2 eggs and less milk.