Many delegates of the recent Eat.Travel.Write 5, which was organised by UPEN Selangor, Klang Municipal Council (MPK) and Gaya Travel Magazine were put to shame by ten-year-old Danish Harraz.
The junior chef-cum-baker showed his prowess in the kitchen when he demonstrated how to bake Butterscotch Nutella Bread Pudding, a recipe that he improvised.
With the internet as his teacher, Danish is a precocious boy who is a self-taught and makes use of his skills to support various charities in his community.
We were in awe not only of his culinary skills and entrepreneurship but also his big heart! Check out this recipe for Butterscotch Nutella Bread Pudding from Danish.
1 loaf Butterscotch Gardenia
3/4 cup of Nutella
2 cups whipping cream
1/4 cup sugar (optional)
2 eggs (Grade A)
1/2 cup dried cranberries (or almond flakes,chopped nuts and other alternatives)
1 1/2 teaspoon of vanilla extract
1/2 to 1 teaspoon of cinnamon powder
1/2 teaspoon of fine salt
Preheat oven at 100°C
Spread Nutella evenly onto the slices of bread. Place one slice on top of the other, like sandwiches.
Cut the bread into 2in cubes.
Arrange the cubes into a baking tray
Sprinkle dried cranberries (or alternatives) on to the bread in the baking tray
Prepare the custard:
Break the eggs into a mixing bowl
Add in whipping cream, vanilla extract, sugar and salt
Mix the ingredients thoroughly together
Pour the custard onto the tray of bread in the baking tray evenly
Press the custard onto the bread with a spatula
Once done, cover the tray of bread with an aluminium foil and place the tray into the oven for 30 minutes.
After 30 minutes, take out the tray of bread, remove the foil and place the tray of bread into the oven again, this time for 15 minutes, until the top of the bread is golden.
Leave the bread to cool and then serve.
So, there you have it! Danish Harraz’s very own Butterscotch Nutella Bread Pudding! Try it and let me know how it turns out for you!
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