Recipes

Twice-Baked Bread Pudding

Chris Lusk

Executive Chef

Peacock Room in Hotel Fontenot

New Orleans
La.
Rate this recipe
Average: 2 (1 vote)
Yield
2 (2-inch) hotel pans
Ingredients
30
each
Eggs
2
qt
Heavy cream
2
qt
Milk
1
qt
Condensed milk
3
c
Sour cream
2
c
Sugar
2
tbs
Vanilla extract
1
qt
White chocolate chips
1
recipe
Recipe
Bread Pudding Base
As needed
Recipe
Cane Syrup Crème Fraîche
As needed
White chocolate, shaved
As needed
Edible flowers
1

Combine eggs, cream, milk, condensed milk, sour cream, sugar, and vanilla thoroughly with an immersion blender.

2

Pan spray and line 2 (2-inch) hotel pans with parchment paper.

3

Sprinkle a quarter of the white chocolate chips into the pans, then layer bread pudding base chunks; continue alternating with the white chocolate for 3 layers.

4

Pour half of the custard mixture into each pan and press the bread down into the custard.

5

Wrap with plastic wrap and foil and bake at 300°F until set, about 1 hour.

6

Place a small pool of cane syrup crème fraîche onto a serving plate and plate piece of bread pudding on top. Garnish with shaved white chocolate and edible flowers.

Average: 2 (1 vote)

Recent Blogs