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Chef Eddy's Bread Pudding
Products Used
1
76
265
Prep Time:
15m
Bake/Cook Time:
45m
Yield:
One 9 x 13-inch baking pan
This is Chef Eddy Van Damme’s personal recipe for a moist, lightly spiced and thick bread pudding. One bite and you’ll hear the siren call of New Orleans. Take a culinary detour down Bourbon Street with this rich and sinful bread pudding recipe.
Esta es la receta personal del chef Eddy Van Damme para un pudin de pan húmedo, con mucho sabor y grueso. Una mordida y escucharas el llamado de New Orleans. Tome un viaje culinario a través de la calle Bourbon con esta receta rica y pecadora de pudin de pan.
Products Used
Ingredients
- 2 tablespoons butter
- 6 cups white bread cut in large cubes (French bread works well)
- 4 cups milk
- 1/2 cup well packed Imperial Sugar Dark Brown Sugar
- 6 large eggs
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon cinnamon
- Pinch nutmeg
- Pinch salt
- 1 tablespoon vanilla extract
- Optional: 3/4 cup cognac or brandy (if not using one less egg)
- Optional: Crème Chantilly
Directions
- Preheat oven to 350°F.
- Melt butter and brush bottom and sides of a 9 x 13 inch deep baking dish. Add bread cubes.
- Heat milk and brown sugar until hot but not boiling.
- Meanwhile whisk eggs and vigorously whisk in granulated sugar. Add cinnamon, vanilla extract and cognac. Slowly pour in heated milk and whisk until well combined.
- Pour mixture into baking dish covering bread cubes. Using a fork press bread cubes down until completely moist.
- Place in oven for about 45 minutes or until the center springs back when tapped.
- Top with Crème Chantilly if desired.
- Serve warm. Bread pudding is easily reheated in microwave oven.
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I have been searching for a banana bread that was extra moist and held together nicely. I absolutely love this recipe. It does not develop a hard crust and actually was even more moist the second day. It will be my go to recipe from now on.