In the making .... toast em, blend em

Last week Mama dry-out a loaf of nearly expired bread taken from mum's house (of coz after mum comfirmed that she and my sis unable to consume them by their expiry date). Mama took the bread home with the intention of making them into 'roti kering' (dried crispy bread?? hihi)  ... as usual!

2 days ago, my sis brought another loaf of nearly expired bread (again), but this time its not plain sandwich bread, but the 'toast em' edition ... butter raisin! The bread was left alone, untouched  ... and fearing them turning mouldy in present wet weather  ... Mama had no choice but to turn them into .... 'roti kering' too!! Its Mama 1st time making 'roti kering' out of 'Toast em Gardenia bread' ... so, we have to wait another 4 - 5 days to see how the experiment turns out! Suspen lo  ...

However, Mama spared the 2 end-slices of the bread. Now they're being soaked in 1 cup evaporated milk + 1/2 cup water. Later, Mama will blender it with 4 eggs, another 1/2 cup water, 1/2 cup sugar, 1 tbsp custard/corflour and 1 tsp vanilla essence. Then Mama will add another 2 cups of evaporated milk, stirring them to combine. In a 20 cm round mould, Mama will sprinkle evently 5 tbsp sugar all over the mould base and heat them over small flame  ... making caramelised sugar i.e. Finally, Mama will pour the blended items into the mould with already set caramelised sugar and steam it for 45 - 60 minutes. Last but not least, Mama is also hoping the puding to materialise and Mama's  'Gardenia Toast Em Butter Raisin Bread Caramel Pudding' (longest name ever for Mama's recipe  ... huhu) turns out OK and tasteworthy too  ... Meanwhile, Mama am busy toasting the last week bread that has been left to dry naturally 5 days ago (click here for detailed recipe). Alhamduliilah! Mama is very happy now, for her 'roti kering' container is going to be full again.

p.s. .... its raining heavily outside (2nd wave?), after sunny and all-out-heavy-items-washing-day yesterday).