Chef's Quick Tips: Bread pudding

Pastry Chef Adrianna Robles of Isabelle Et Vincent in Fairfield shows Tina Redwine how to make classic French pastries and desserts.

News 12 Staff

Jun 13, 2019, 2:19 PM

Updated 1,808 days ago

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Pastry Chef Adrianna Robles of Isabelle Et Vincent in Fairfield shows Tina Redwine how to make classic French pastries and desserts. 
Bread Pudding
Yield: 12+/-
Ingredients 
450g Eggs
300g Honey
150g Granulated Sugar
330g Milk
180g Heavy Cream
½ tablespoon Vanilla Extract
¼ teaspoon Cinnamon
pinch Salt
585g Old Bread
3 Apples, peeled and cored
 
Method:
Cut the bread into cubes. Cut the apples into cubes.
Mix the eggs, honey, granulated, sugar, milk, heavy cream, vanilla extract, cinnamon and salt in a large bowl.
Mix the bread and apples into the batter and let sit for 15 minutes. Make sure all of the bread is soaking into the liquid.
Scoop the batter into 4 inch metal ramekins and place on a sheet pan.
Bake the pudding in a 350*F (180*C) oven for about 15-20 minutes. The pudding is done when a thermometer is inserted into the middle and it reads 170*F (80*C).
Contact:
Pastry Chef Adrianna Robles
Isabelle Et Vincent
 1903 Post Rd, Fairfield, CT 06824
 
 


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