Chocolate Bread Cake Layer 4 slices of bread, 2 tbsp cocoa pdr, 3 tbsp walnuts, 3 tbsp powered sugar. For Custard Layer 500ml milk, 3 tbsp milk pdr, 4 tbsp sugar, 2 1/2 tsp custard pdr, 1 tsp vanilla essence. Decorative Fruit Topping 1/4 cup melon balls, 1/4 cup water melon balls, 1/4 cup mango balls, or a few lychees, cherries or grapes a few mint springs. Remove the side crust from bread slices. Place bread pieces, cocoa, powder sugar and walnuts in a mixer grinder and blend to get smooth crumbs. Place half tha crumbs at the bottom of a small serving dish and press. Keep the Remaining half of the crumbs aside. For the custard layer, mix custard pdr in 1/3 cup cold milk. Mix milk pdr to the remaining milk. Bring to a boil. Add custard mixture. Cook stiting for 2-3mins on low heat. Remove from fire add sugar. Let the custard cool down add vanilla essence. Pour 4-5 tbsp custard over the bread crumbs placed in the serving dish. Cool the desert in fridge for 10 mins to set. When bread crumbs are set. Pour half of the remaining custard ovef the crumbs. Sprinkle the remaining crumbs. Finally pour the leftover custard. Refrigerate till set. Keep fruits in fridge till serving time. Just before serving arrange fruit over Pudding. Decorate with mint springs.
Posted on: Sun, 28 Dec 2014 14:28:16 +0000
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