Bread Pudding

Famous Breadpudding Chef Point

Serves 25+

Bread Pudding Ingredients:

4 cups heavy whipping cream

4 cups half and half

2 pounds of sugar

6 eggs

4 cups of milk

1 teaspoon of pure vanilla

2 loafs of Sams Club style French bread

2 loaf Texas toast bread

Pam Spray

Cognac Sauce Ingredients:

1 pound of butter

8 cups of water

2 pounds of sugar

1/2 cup of cognac

Bread Pudding Instructions:

Combine heavy whipping cream, half and half, vanilla, milk, eggs and sugar. Mix until smooth and creamy. Put 6 cups in one bowl and the remaining mixture in another bowl.

Spray a 2” Hotel Pan heavily with Pam. Cover the bottom of the pan with whole slices of Texas Toast Bread. Break the French Bread loaf into pieces and lay pieces on top of the Texas Toast. Pour all the creamy mixture (except for 6 cups set aside) on top of the bread. Lightly press them with your hand to make sure the French bread is soaked in the mixture. Top with a layer of Texas Toast slices over the French Bread pieces.  Gradually pour the remaining 6 cups of mixture on top of the Texas Toast.  Make sure the bread is well soaked. Press with your hand to completely soak bread with mixture. Spray heavily the top of the bread with Pam. Cover the bread with plastic wrap than cover with foil.

Place the hotel pan on a sheet pan. Put water on the sheet pan. Bake for 1 hour at 375. Remove the film and foil. Cook for about 45 minutes or until top of bread is evenly brown. Remove from the oven. Spray the top of the bread with Pam again. Scrape the sides of the pan to loosen the bread pudding from the pan. Spray a second 2” hotel pan with Pam. Place the empty pan on top of the bread pudding – turn over so cooked bread pudding is now upside down in the second hotel pan. Scrape any remaining bread pudding from 1st pan and put on top of 2nd pan. Cook for another 35 minutes or until brown. Spray a 3rd hotel pan lightly with Pam. Put 3rd hotel pan on top of bread pudding and turn over. Cook for another 25 minutes. Remove from oven. Allow it to set in refrig for 2 hours. Cut and serve warm with hot cognac sauce.

Sauce Instructions:

Add butter, sugar, and 7 cups of water in saucepan (leave 1 cup for later use) and bring to boil until it is reduced to half its size. Add cognac and remaining 1 cup of water. Mix it with a whip and bring back to boil. Take off heat and gradually cool it down by whipping it.

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