sweetbasil
Well-known member
Hi Everyone!!
I found this recipe for bread pudding that I am using to make dessert for dinner. I thought you might like to have it.
The bread pudding:6 oz. brioche bread, in 1/2 inch cubes (6 cups)
1 Tbsp unsalted butter
3 cups of heavy cream
10 oz. premium white chocolate, coarsely chopped
8 large egg yolks
2 large eggs
1 cup of milk
1/2 cup of sugar
1. Preheat ove to 350 F. Bake bread cubes on baking sheet 15 minutes, stirring, until lightly toasted. Let cool.
2. With butter, grease 13X9 inch baking dish; add bread.
3. In medium saucepan, bring 8 cups water to a boil. Meamwhile, in large bowl, whisk egg yolks and eggs. In small saucepan, whisk milk and sugar; heat over medium high heat until small bubbles form around edge. Remove pan fromheat; whisk in chocolate until metlted to a boil.
4. In large saucepan, bring 8 cups water ot a boil. Meanwhile, in large bowl, whisk egg yolks an eggs.In small saucepan, whisk mil and sugar; heat over medium-high until small bubbles form around edge. Slowly whisk hot milk mixture into yolk mixture; whisk into chocolate-cream mixture.
Strain custard through fine sieve evenly over bread in dish; gently press bread with back of spatula to immerse in custard. Cover with foil. Place dish in large roasting pan; por enough boiling water into roasting pan to come halfwasy up sides of dish. Bake 50 minutes. Uncover and bake 10 minutes, until lightly browned on top and knife tests clean. Remove breadk pudding to rack; let it cool until warm. Serve with Rum Sauce.
Makes 12 servings.
Brown butter rum custard sauce1/4 unsalted butter
6 large egg yolks
6 Tbs sugar
1 cup heavy cream
1 cup milk
2 Tbsp dark rum
1. In a large saucepan, melt butter over medium heat, swirling pan, 2 minutes, until golden brown
Remove pan from heat; set aside
2. In a bowl, whisk egg yolks and sugar sevral minutes. Gradually whisk in brown butter
3. In a saucepan, heat cream and milk over medium heat until bubbles form aound the edge. Slowly whisk hot cream mixture into egg yolk mixture; pour back into saucepan. Heat over medium heat; stir constantly, until sauce coats back of spoon, 3 minutes, or until 170 (F)degrees
4. Remove from heat; stir in the rum. Strain through fine sieve into a bowl. Serve warm. Makes 3 cups.
Too bad that I don't have any of you as my neighbords; I will take some to my neighbor who doesn't have anyone in the area. Have a blissful evening!
I found this recipe for bread pudding that I am using to make dessert for dinner. I thought you might like to have it.
The bread pudding:6 oz. brioche bread, in 1/2 inch cubes (6 cups)
1 Tbsp unsalted butter
3 cups of heavy cream
10 oz. premium white chocolate, coarsely chopped
8 large egg yolks
2 large eggs
1 cup of milk
1/2 cup of sugar
1. Preheat ove to 350 F. Bake bread cubes on baking sheet 15 minutes, stirring, until lightly toasted. Let cool.
2. With butter, grease 13X9 inch baking dish; add bread.
3. In medium saucepan, bring 8 cups water to a boil. Meamwhile, in large bowl, whisk egg yolks and eggs. In small saucepan, whisk milk and sugar; heat over medium high heat until small bubbles form around edge. Remove pan fromheat; whisk in chocolate until metlted to a boil.
4. In large saucepan, bring 8 cups water ot a boil. Meanwhile, in large bowl, whisk egg yolks an eggs.In small saucepan, whisk mil and sugar; heat over medium-high until small bubbles form around edge. Slowly whisk hot milk mixture into yolk mixture; whisk into chocolate-cream mixture.
Strain custard through fine sieve evenly over bread in dish; gently press bread with back of spatula to immerse in custard. Cover with foil. Place dish in large roasting pan; por enough boiling water into roasting pan to come halfwasy up sides of dish. Bake 50 minutes. Uncover and bake 10 minutes, until lightly browned on top and knife tests clean. Remove breadk pudding to rack; let it cool until warm. Serve with Rum Sauce.
Makes 12 servings.
Brown butter rum custard sauce1/4 unsalted butter
6 large egg yolks
6 Tbs sugar
1 cup heavy cream
1 cup milk
2 Tbsp dark rum
1. In a large saucepan, melt butter over medium heat, swirling pan, 2 minutes, until golden brown
Remove pan from heat; set aside
2. In a bowl, whisk egg yolks and sugar sevral minutes. Gradually whisk in brown butter
3. In a saucepan, heat cream and milk over medium heat until bubbles form aound the edge. Slowly whisk hot cream mixture into egg yolk mixture; pour back into saucepan. Heat over medium heat; stir constantly, until sauce coats back of spoon, 3 minutes, or until 170 (F)degrees
4. Remove from heat; stir in the rum. Strain through fine sieve into a bowl. Serve warm. Makes 3 cups.
Too bad that I don't have any of you as my neighbords; I will take some to my neighbor who doesn't have anyone in the area. Have a blissful evening!