Daytime Online

Innisbrook Bread Pudding

ADVERTISEMENT

Daytime

Published: October 27, 2009

INGREDIENTS: YIELD: 1 MEDIUM BAKING DISH OR 6 – 8 DISHES

CROISSANTS 6 – 8 LARGE
MUFFINS YOUR FAVORITE TYPE 4 - 5 EACH
CHOCOLATE CHIPS OR CHUNKS 2 CUPS
PEACH PIECES 3 CUPS
HEAVY CREAM 3 CUPS
EGGS WHOLE FRESH 3 EACH
HONEY 1/4 CUP
VANILLA EXTRACT 2 TABLESPOONS
MASCARPONE CHEESE 8 OUNCES

PROCEDURE: PREHEAT OVEN TO 325 DEGREES
1. ON A CUTTING BOARD ROUGH CHOP THE CROISSANTS AND MUFFINS 1/2 INCH PIECES
2. IN A BOWL ADD THE CREAM, EGGS, HONEY, VANILLA AND MASCARPONE; WHISK FOR 2 MINUTES
3. ADD THE CROISSANT, MUFFIN, CHOCOLATE AND PEACH PIECES; MIX UNTIL THE LIQUID IS COMPLETELY ABSORBED
4. APPLY A LIGHT COATING OF BUTTER SPRAY INTO EACH BAKING DISH
5. PLACE EQUAL AMOUNTS OF THE CROISSANT MIX INTO EACH BAKING DISH LEVEL WITH THE TOP OF THE DISH
6. PLACE THE DISHES ONTO A BAKING TRAY AND INTO THE OVEN
7. BAKE FOR 40-45 MINUTES – UNTIL A GOLDEN TO NUTTY BROWN CRUST FORMS ON THE EDGES OF THE CROISSANTS OR MUFFINS AND THE LIQUID SHOULD BE BUBBLING IN THE CENTER
8. REMOVE AND SERVE IMMEDIATELY WITH THE CRÈME ANGLAISE SAUCE
1. ON A CUTTING BOARD ROUGH CHOP THE CROISSANTS AND MUFFINS 1/2 INCH PIECES
2. IN A BOWL ADD THE CREAM, EGGS, HONEY, VANILLA AND MASCARPONE; WHISK FOR 2 MINUTES
3. ADD THE CROISSANT, MUFFIN, CHOCOLATE AND PEACH PIECES; MIX UNTIL THE LIQUID IS COMPLETELY ABSORBED
4. APPLY A LIGHT COATING OF BUTTER SPRAY INTO EACH BAKING DISH
5. PLACE EQUAL AMOUNTS OF THE CROISSANT MIX INTO EACH BAKING DISH LEVEL WITH THE TOP OF THE DISH
6. PLACE THE DISHES ONTO A BAKING TRAY AND INTO THE OVEN
7. BAKE FOR 40-45 MINUTES – UNTIL A GOLDEN TO NUTTY BROWN CRUST FORMS ON THE EDGES OF THE CROISSANTS OR MUFFINS AND THE LIQUID SHOULD BE BUBBLING IN THE CENTER
8. REMOVE AND SERVE IMMEDIATELY WITH THE CRÈME ANGLAISE SAUCE

CRÈME ANGLAISE SAUCE FOR BREAD PUDDING

INGREDIENTS: YIELD:
VANILLA BEANS 3 EACH
MILK WHOLE 1 QUART
GRANULATED WHITE SUGAR 6 OUNCES
EGG YOLKS 12 EACH

PROCEDURE:
1. IN A SAUCEPOT OVER MEDIUM HEAT ADD THE MILK
2. CUT THE VANILLA BEANS IN HALF LENGTHWISE AND ADD THEM TO THE MILK; BRING THE MILK TO A SIMMER
3. IN A BOWL ADD THE SUGAR AND EGG YOLKS; WHISK UNTIL ALL OF THE SUGAR IS DISSOLVED AND THE YOLKS WILL BECOME A PALE YELLOW
4. AS THE MILK APPROACHES A SIMMER, REMOVE THE VANILLA BEANS; SCRAPE THE INSIDE OF THE BEANS TO REMOVE THE TINY BEANS AND PLACE THE TINY BEANS AND WHOLE STEMS INTO THE WARM MILK
5. WHEN THE MILK HAS COME TO A SIMMER (SLIGHT ROLL) POUR HALF OF IT INTO THE YOLK MIX AND GENTLY WHISK
6. ADD THE WHISKED EGG YOLK-MILK AND SUGAR MIX INTO THE POT WITH THE REMAINING MILK
7. OVER MEDIUM HEAT STIR AND BE SURE TO SCRAPE ALL OF THE EDGES OF THE POT
8. DO NOT LET THE CREAM BOIL
9. CHECK THE CONSISTENCY OF THE SAUCE BY HOLDING THE SPATULA SIDEWAYS AND MAKING A STREAK ALONG THE FACE OF THE SPATULA WITH YOUR FINGER. WHEN THE STREAK REMAINS WITHOUT THE SAUCE RUNNING DOWN AND OBSCURING IT, THE SAUCE IS READY.
10. IMMEDIATELY REMOVE THE SAUCE FROM THE HEAT AND CONTINUE TO STIR FOR 2 MINUTES
11. PLACE THE BOWL OVER ICE; POUR THE SAUCE THROUGH A STRAINER INTO THE BOWL AND STIR FOR 30 SECONDS EVERY 2 MINUTES
12. SERVE AS NEEDED
1. IN A SAUCEPOT OVER MEDIUM HEAT ADD THE MILK
2. CUT THE VANILLA BEANS IN HALF LENGTHWISE AND ADD THEM TO THE MILK; BRING THE MILK TO A SIMMER
3. IN A BOWL ADD THE SUGAR AND EGG YOLKS; WHISK UNTIL ALL OF THE SUGAR IS DISSOLVED AND THE YOLKS WILL BECOME A PALE YELLOW
4. AS THE MILK APPROACHES A SIMMER, REMOVE THE VANILLA BEANS; SCRAPE THE INSIDE OF THE BEANS TO REMOVE THE TINY BEANS AND PLACE THE TINY BEANS AND WHOLE STEMS INTO THE WARM MILK
5. WHEN THE MILK HAS COME TO A SIMMER (SLIGHT ROLL) POUR HALF OF IT INTO THE YOLK MIX AND GENTLY WHISK
6. ADD THE WHISKED EGG YOLK-MILK AND SUGAR MIX INTO THE POT WITH THE REMAINING MILK
7. OVER MEDIUM HEAT STIR AND BE SURE TO SCRAPE ALL OF THE EDGES OF THE POT
8. DO NOT LET THE CREAM BOIL
9. CHECK THE CONSISTENCY OF THE SAUCE BY HOLDING THE SPATULA SIDEWAYS AND MAKING A STREAK ALONG THE FACE OF THE SPATULA WITH YOUR FINGER. WHEN THE STREAK REMAINS WITHOUT THE SAUCE RUNNING DOWN AND OBSCURING IT, THE SAUCE IS READY.
10. IMMEDIATELY REMOVE THE SAUCE FROM THE HEAT AND CONTINUE TO STIR FOR 2 MINUTES
11. PLACE THE BOWL OVER ICE; POUR THE SAUCE THROUGH A STRAINER INTO THE BOWL AND STIR FOR 30 SECONDS EVERY 2 MINUTES
12. SERVE AS NEEDED

Share this:

Loading Comments...

Email Print

ADVERTISEMENT