Bread Pudding
Ingredients:
| Custard: |
|
|
| |
Sugar |
1 Lb |
| |
Eggs |
16 Ea |
| |
Vanilla |
2 Oz |
| |
Milk |
2 Qt |
| Day Old Bread |
|
| |
Less Than 1/2 Hotel Pan / Or Rolls |
Method:
- Scald Milk.
- Beat Eggs, Add Sugar, Vanilla, And Heated Milk.
- Strain Through A China Cap Or Chinoise.
- Dice Day Old Bread Into 1 Inch Cubes. Place Into A Full 2" Hotel Pan.
- Pour The Strained Custard Mix On Top Of The Bread, And Pat Down So All
Bread Is Moistened With The Liquid. Sprinkle The Top Lightly With Nutmeg.
- Cover With Aluminum Foil Place In Water Bath And Bake At 3500f For
45 Minutes. Remove Foil And Continue To Bake Until Custard Is Set.
Custard Is Set When A Paring Knife Inserted Into Pudding Comes Out Clean.
When Making This Pudding, Be Sure That:
- The Hotel Pan Used For Baking The Custard Is Flat.
- The Roasting Pan Used For The Water Bath Is Flat.
- The Oven Rack Or Shelf The Custard Is Baked On Is Also Flat.
- Failure To Do So Will Result In A Pudding That Is Thick At
One End And Over Cooked And Very Thin At The Other End.
Source: Chef Ronald Ng, CCSF
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