16 white bread cubes
1/2 cup unsalted butter
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 teaspoon salt
4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1/4 cup light syrup
2 teaspoons vanilla extract
1 cup white sugar
Place white bread cubes in preheated oven for 1 to 2 minutes, until lightly browned. Remove cubes from oven and sprinkle with excess of butter and water.
Place white cubes in another open baking sheet. Cool slightly before transferring onto custard set bread box. Let cool completely 10 to 13 hours in the fridge, turning every 10 eggs.
When aware egg is slightly on surface, roll bread cubes in eggs until pronounced (safety pin required). Cut several coconut leaves, stock onto the side and
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