Bread Pudding

Name: Bread Pudding
Cuisine: American
Ingredients: 8-10 slices bread (buttered); (Or use croissants, brioche etc); 60 g butter (melted); 3 eggs; 1/4 brown sugar; 1/4 white sugar; 500 ml thickened cream; (Or milk. We use whatever available but love thickened cream); 300 g milk (or use both cream & milk- anything available); 1-2 tbsp sugar/maple syrup; 1 egg; 1 tsp corn flour; 1 tsp custard powder; 1 tsp vanila extract; Pinch nutmeg (opt); Note: Some using only egg yolks (4-5 yolks) and cream instead of milk for sauce. For this type of sauce, do not add flour for thickening; It’s simpler but for that much of yolks i have to come up with another dish/recipe for the egg whites. Adjust & taste; 1/2 C milk; 1/2 C half and half; 3 tbsp sugar; 4 large egg yolk; 1 tsp pure vanilla extract; Note: if half and half is not available - use 1 C of milk + 1 tbsp melted butter; Cream sugar & egg yolk; Heat milk to a slightly simmer. Ladle milk into egg yolk mixture slowly until finish & keep whisking in between additions; spoon Return mixture to the pot & heat until sauce thickens & coats at the back of the; Add vanilla once it cools

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#dessert #teatime #whitebread #bread #pudding #Breadpudding #starch #breakfast #sweettreat

Saved

Ingredients

A. Bread Pudding
8-10 slicesbread (buttered)
(Or use croissants, brioche etc)
60 gbutter (melted)
3eggs
1/4brown sugar
1/4white sugar
500 mlthickened cream
(Or milk. We use whatever available but love thickened cream)
B. Sauce
300 gmilk (or use both cream & milk- anything available)
1-2 tbspsugar/maple syrup
1egg
1 tspcorn flour
1 tspcustard powder
1 tspvanila extract
Pinchnutmeg (opt)
Note: Some using only egg yolks (4-5 yolks) and cream instead of milk for sauce. For this type of sauce, do not add flour for thickening
It’s simpler but for that much of yolks i have to come up with another dish/recipe for the egg whites. Adjust & taste
C. Optional Sauce Recipe (fr drive me hungry)
1/2 Cmilk
1/2 Chalf and half
3 tbspsugar
4large egg yolk
1 tsppure vanilla extract
Note: if half and half is not available - use 1 C of milk + 1 tbsp melted butter
Cream sugar & egg yolk
Heat milk to a slightly simmer. Ladle milk into egg yolk mixture slowly until finish & keep whisking in between additions
spoonReturn mixture to the pot & heat until sauce thickens & coats at the back of the
Add vanilla once it cools

Saved

Steps

1

A. For Bread pudding - prepare ingredients- melt butter. Put aside. Grease ramekins with butter. Prepare bread - use any type of bread available - white, brioche, croissants. For white bread, trim the edges & butter both sides. cut into preferred size. Place/arrange cut bread into greased ramekins. Keep aside. Layer with sultanas (optional / if available)
2

Crack eggs, stir in sugar & melted butter until well mixed. Next, add thickened cream. Whisk until well combined. Using a fine sieve, Strain this mixture into another bowl. Then, Ladle this mixture over the bread in ramekins & place ramekins in a bain marie. Bake at 180°C for 20-25mins or until the bread is golden in colour & filling is slightly set. Note: Preheat oven to 180°C & prepare water bath/ bain marie before baking bread pudding.
3

B. Sauce - crack egg & whisk in corn flour, custard powder & maple syrup or sugar until well combined. We use maple syrup. Anything available. Put aside. scald milk over medium heat (This is use to temper the egg). Turn off the heat.
4

Ladle scalded milk into egg mixture slowly while whisking quickly until well combined. Ladle milk in batches. (Skipping this step, risking eggy sauce & curdled egg/sauce, so, avoid skipping this process). Return to the heat and keep whisking (over medium heat first then switch to low) until mixture thickened. Remove from the heat. Add vanilla extract once sauce is slightly cooled/warm.
5

Serve bread pudding with sauce.