Bread Pudding

Recipe was adopted from joyofbaking.com with some modifications from my kitchen
Bread Pudding:

8 cups (2 L) bread cubes, cut into bite sized pieces (good choices are French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed.)

Fruit: (Optional)

3 large bananas, diced

1/2 cup (120 ml) sultanas (raisins)

Carrot Muffins

Source from Here



Carrot Muffins Recipe:

2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)
1 large apple, peeled and grated
2 cups (260 grams) all-purpose flour
1 1/4 cups (250 grams) granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon (3.5 grams) salt
1 1/2 teaspoons ground cinnamon
3 large eggs
3/4 cup (180 ml) safflower, corn, or canola oil
1 teaspoon pure vanilla extract

Simple Sponge Cake

Ingredients:
1/2 cup All purpose flour
1/2 cup Grounded sugar
1/2 cup softened butter
4 Egg,yolk and egg white separated
1 tsp Baking powder
Vinalia Essence, Few drops