I believe in whispers of the angels,
I believe in signs from the seas,
The answers I’ve been seeking so long…
Are somewhere deep inside of me…
There’s something about Autumn! Something magical, fairy-tale like. Streets nap underneath the shriveled leaves, the air is crisp and fresh, the surroundings are decked in some kind of special colours, those that were being worked on laboriously for the rest of the year. And the hypnotic scent of burnt wood.. that’s the best.
When everything around is so alluring, there’s no specific time to hit a cafe.
A midnight amble after my cappuccino and this is what I got. This building was decked up for Diwali, just like the others. But looking up at it through the foliage, it looked different. Magnificent. Like a colossal glow-worm twinkling in the sky.
We all love puddings, right. I mean, who doesn’t? You’ll go nuts reading and then wondering about their variety, the diversity of recipes out there and the way they look and taste. It’s like, they have a happy little world of their own.
This old-fashioned BBJ pud is absolute bonkers. Super fun, easy-peasy and a total showstopper.
Here, the major part of excitement lies in leaving the sandwich overnight in its creamy, eggy bathtub and then baking it in the morning… until it rises and takes on those gorgeous sunny hues. Moment of truth! 🙂
Preparation time: 20 minutes
Refrigerating time: Overnight
Baking time: 30 minutes
8 slices of white or brown bread. Fresh or stale, crusts trimmed
Butter, enough to slather four slices and line the baking dish
Mixed fruit or apricot or strawberry…basically, any jam of your liking. And enough to smear on four slices of bread
315 ml Milk,
125 ml Cream
125 gm Brown Sugar,
1/2 Cinnamon Powder
A pinch of Nutmeg Powder
1/2 tsp Vanilla Extract
1. Make 4 sandwiches by spreading jam and butter on 4 slices each and cut them into quarters.
2. Arrange them in a baking dish and leave it aside.
3. Whisk together the eggs, milk, cream, sugar, cinnamon, nutmeg and vanilla and pour this gorgeous, creamy mixture over the quartered sandwiches.
4. Cover the dish with a cling film and refrigerate overnight.
5. In the morning, take the dish out from the fridge, an hour before baking.
6. Remove the cling film and bake in a preheated over at 160 degrees for 30 minutes or until you see the pud rising well and the crust is beauteously golden with specs of brown.
7. Serve warm with whipped cream, custard or ice-cream. I personally love it cold, without any sides for company. It’s lovely as it is!