Bread Pudding Recipe,
from Club Treasure Island

By Chef Brandy Merola, Pastry Chef, Club Treasure Island

If you attended our Tea, you were probably wowed by the fabulous bread pudding! Our thanks to Judy Potter for getting the recipe.

6 eggs
1 quart of whole cream (whipping cream)
1 cup granulated sugar
¼ cup good vanilla
Cubed fresh bread, croissants, Danish or can add 1 or 2 corn muffins (about 3 loaves total)

Whisk eggs, sugar, cream and vanilla together.  Pour over cubed bread.   Soak overnight.

 Bake in a water bath in a preheated oven 325 degrees F. until set, about 45 to 50 minutes.  Thermometer inserted into center of pudding should read 170 degrees.

(Not in original recipe – I used a 13 x 9 inch baking pan sprayed with Pam and set on a jelly roll pan filled with hot water to bake the pudding)  Let pudding set for ½ hour to 45 minutes before serving.

Vanilla cream served cold over warm bread pudding

10 egg yolks
1 quart cream
1 cup sugar
1 vanilla bean

 Heat cream and vanilla bean to a boil.  Dissolve sugar in cream and temper into beaten egg yolks.  Put back on medium heat whisking constantly until it thickens.  Strain and serve in separate bowl next to the warm pudding.

Try serving the vanilla cream warm, especially if the bread pudding has cooled down.

Note – can save the 10 egg whites for an angel food cake or egg white omelets. 

Note – This recipe does not have any cinnamon, nutmeg or other spices.  Your choice to add what you would like, including raisins.
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