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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Butter the inside of a 1 1/2 quart baking dish. (I use an 8" square pan.). In the baking dish, place bread and raisins. In a small bowl, whisk together sugar, salt and spices. In a small saucepan, heat milk and butter until butter is melted. Remove from heat. Add sugar mixture and stir to dissolve. Allow to cool slightly and add eggs, whisking to combine. Add egg mixture to bread, letting it soak in while you preheat the oven to 350 degrees F. Bake for 40-45 minutes, until a knife, inserted in the center, comes out clean. Serve warm, with or without cream.