Chef's Quick Tips: Bread pudding

Posted: Updated:

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

www.isabelleetvincent.com

 

 

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