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12 December 2023 Sourdough Bread Pudding
Turn your leftover Holiday Dinner ingredients into a delicious delicacy with this bread pudding recipe by Executive Chef Justine Smith.
Dinner bread can be used in the pudding and any dessert toppings such as cranberry or chocolate sauce, whipped or pastry cream as a garnish.
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Ingredients
- 375g Diced Sourdough Bread
- 275g Eggs
- 40g Egg Yolks
- 235g White Sugar
- 400g Whole Milk
- 550g Whipping Cream
- 50g Raisins
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Method
Pre heat oven to 350 degrees.
- Combine all ingredients in a large bowl overnight to soak. Squishing with your hands to make sure the mix is saturated.
- Line a 10 x10 baking pan with parchment paper and pan spray.
- Add mixture evenly to the pan and cover with tin foil.
- Bake at 350 degrees for 30 minutes or until a cake tester comes out clean when inserted in the center.
- Bake for an additional 20 minutes without the tin foil to gently brown the top.
Let the bread pudding cool slightly at room temperature, then place in the fridge for at least 2 hours to cool completely. After pudding has cooled, remove from the baking pan and portion into any size and shape you like with a knife or ring cutters.
Enjoy cold, warm gently in the oven, or brown in a pan with a knob of butter for optimal crispiness.
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Sourdough Bread Pudding by Executive Chef Justine Smith
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Garnishes
If your chocolate sauce misteriously disappeared, below are recipes for garnishes in the photo above:
Dark Chocolate Ganache
- 340g Dark Chocolate Chips
- 1 ½ Cups Whipping Cream
Method
- Heat Cream on the stove until it is just steaming. Do not let boil.
- Place chocolate chips in a mixing bowl then slowly pour the warm milk over the chocolate while mixing with a rubber spatula.
- Stir with the spatula until all chocolate is melted and you have a silky, shiny ganache in your bowl.
Cover with plastic wrap directly on op of the ganache, cool at room temperature for one hour then transfer to the fridge until ready to use.
Lemon Pastry Cream
- 2 Cups Whole Milk
- 1 Zest of Lemon
- 1 Whole Egg
- 2 Egg Yolks
- ½ Cup White Sugar
- 3 Tablespoons Sifted Cornstarch
- Pinch of Salt
- 2 Tablespoons Butter
Method
- Combine whole milk and lemon zest in a pot and bring to just below a simmer, remove from heat and strain out the lemon zest.
- Whisk the egg, egg yolks and sugar in a mixing bowl until completely combined then sift the cornstarch and salt into the egg and sugar mixture and whisk another 30 seconds to combine.
- Slowly pour the warm milk into the mixing bowl, whisking in small amounts gradually.
- Once combined, return the mixture to your sauce pan, place over medium heat and whisk constantly for 5 minutes or until pastry cream has thickened and is shiny.
Cool in the fridge covered with saran wrap pressed on the top. When ready to use, transfer pastry cream to a bowl and re-whisk to ensure it is smooth and glossy.
Poached Cranberries
- 300g Frozen Cranberries
- 100g White Sugar
- 1 Grated Zest of Lemon
- Pinch of Salt
Method
- Combine all ingredients in a small saucepan over medium-low heat for 1 hour, stirring occasionally.
Cool in the fridge until ready for use.