COMBI BREAD PUDDING
 

INGREDIENTS

This recipe is a good use  for day or two-day old danish, coffee cake or french bread. The texture should be dry, but still soft to the touch so it breaks apart easily.

2 quarts

 

Whole milk (for a richer and smoother consistency use 1 quart milk and 1 quart heavy cream)

12

Large eggs

1 lb

Granulated sugar

1-1/2

Vanilla beans or 1 tablespoon vanilla extract
 

Recommended Blodgett Equipment:

BCX Combi Oven

 

Preheat to: 325F in the combi mode

 

  

Bread

  1. Cut your bread, danish or coffee cake into ½” or 1” cubes.

  2. Spread in a steam table pan.

Option: Add sparely fresh strawberries, blueberries or raspberries. Be careful not to add too much fruit. It might dilute your custard mixture.

Custard

  1. In a stainless steel bowl combine eggs and sugar. Hand whip until creamy white consistency.

  2. Heat milk and vanilla to a low simmer.

  3. Add to the sugar and egg mixture and blend.

Finish

  1. Strain the custard and pour into the steam table pan with the bread. The pan should be approximately 3/4 full. Let soak for 10 minute.

  2. Cook at 325 degrees in Combi mode for 35-45 minutes, or until done.

  3. Serve warm or cold with rum or fruit sauce.

Bon appetite