Chef's Quick Tip: Bread Pudding

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NEW YORK -

This week, Chef Rob Valencia of Great Performances Catering shows Tina Redwine how to make Bread Pudding. If you have any questions, please email tredwine@news12.com.

Bread Pudding

Flavored Butter 

1 ½ Tbsp Unsalted butter, softened

1  large pinch Ground nutmeg

1  large pinch Ground Cinnamon1  Large Orange, zest of finely chopped

Directions: Combine ingredients in s mall bowl and mix well to incorporate spices and orange zest into butter.  Set aside.

Pudding

8  Slices good quality bread, cut into 1/3 inch slices 

9 Large free-range eggs

1 ½  Tbsp Sugar

1 ½  Tbsp Milk

2 1/3  Cream

1 Vanilla pod , scored lengthwise and seeds removed

Directions: Preheat over to 300 degrees. Brush bread with butter, toast bread to pale color.  Combine eggs and sugar in bowl, mix well.  In a sauce pot, heat milk, cream and vanilla to scalding hot.  Layer bread in a shallow ramekin.  Whisk warm milk and cream into egg mixture.  Pour over bread and allow to soak for ten minutes.  Bake until golden brown and firm to touch.  Serve warm

Great Performances Catering 

www.greatperformances.com

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