Bread Pudding Recipes from The Hereford House
Bread Pudding Custard
Yield: 15 cups or 12 bread puddings
1. Mix 8 cups of heavy cream, 2 ½ cups of milk and 1 ¼ cups of sugar together in a saucepan. Heat to a scald.
2. Remove mixture from heat and add 26 oz. of white chocolate chips. Stir until melted then cool slightly.
3. Mix 5 large, whole eggs and 1 ½ cups of yolks. Slowly add 1 cup of previous mixture at a time to the egg mixture. Stir constantly into mixtures are incorporated then cool completely.
White Chocolate Bread Pudding
Yield: 1 each bread pudding—using a 18 oz. custard dish.
1. Spray each dish with Pam spray.
2. Poor ¾ cups of unseasoned croutons into pans.
3. Cover the croutons with 1 ½ cups of chilled custard and let stand for an hour in room temperature.
4. Place in a water bath. Bake at 275 degrees for 30-45 minutes or until light brown and let it set
5. Cool for 30-45 minutes. Serve on a plate with cream anglaise or whipped cream.