Wednesday, December 16, 2009
Bread Pudding - White Chocolate Cherry Flavor
So here is the bread pudding recipe I promised. It's in "kitchenspeak" so you might have to translate a little.
Yield = 1/2 hotel pan (about 14 x 10 x 2 inches)
2 cups heavy cream
1 cup milk
1 cup sugar
1 tsp vanilla
1/2 tsp almond extract
Zest of 1 orange
2 cups dried cherries, soaked (soak in cherry liquor if you have it)
1 cup white chocolate chips
croissant or brioche cut in very small pieces. enough to fill the hotel pan.
Grease the ramekins or hotel pan very well! Preheat oven to 375 degrees F.
Scald milk/cream mix.
Whisk yolks and sugar until ribbon stage.
Temper the cream into the eggs and let cool to room temperature.
Add vanilla and orange zest.
Add drained Cherries and chips to bread cubes. if you used the cherry liquor, add a little of that to the mix.
Mix custard into bread cubes in batches and wait for the bread to absorb the custard.
The consistency should be like gooey oatmeal. pour into ramekins or into the hotel pan. Bake for 30 minutes at 375 and check for doneness. the puddings should puff up a bit and be GBD. (Golden Brown and Delicious!) Maybe another 10-15 minutes depending on your oven. The recipe is forgiving, but don't overcook it.
Serve warm with some whipped cream or ice cream.
You can unmold these from the ramekins and serve on a plate or serve them in the ramekin. If you make this in a pan, you can cut squares when its cold, and then reheat before serving.