Hereford House for the Holidays - Bread Pudding Recipe

Friday, December 5 2014 12:11 PM
By Mallory Selzer

Hereford House Bread Pudding Recipe

With the holiday season here, delicious dessert recipes are at a premium. This year try Hereford House Bread Pudding, it's a guest favorite! Our Bread Pudding isn't your great-aunt Opal's bread pudding. It's decadent treat that is sure to impress your family and friends. Want more time to wrap gifts and less time in your kitchen? No problem! Come by one of our four locations and order this tasty treat today.

 

Cook Time: 2 Hours or Until Set

INGREDIENTS:

1/4 Cup Corn Syrup

1/2 Cup Sugar

1/2 Cup Egg Yolks

1 Cup Milk, Whole

2 Cups Eggs

4 Cups Unseasoned Croutons

6 1/2 Cups Heavy Cream

1 lb. Butter

2 lb. Brown Sugar

3 lbs. White Chocolate Chips


White Chocolate Custard:

1/2 Cup Egg Yolks

1/2 Cup Sugar

1 Cup Milk, Whole

2 Cups Eggs

 2 1/2 Cups Heavy Cream

1 lb. White Chocolate Chips

Combine the heavy cream, milk and sugar in a saucepan. Bring to a quick boil. Turn heat off and add the white chocolate. Stir until melted. In a separate bowl mix the eggs and egg yolks together. Temper the cream into the eggs. Whisk until combined. Save for later use.


White Chocolate Ganache:

2 Cups Heavy Cream

2 lbs. White Chocolate Chips

Heat the heavy cream to a simmer in a saucepan. Place the white chocolate chips into the simmering heavy cream. Mix until melted. Keep warm until needed.


Caramel Sauce:

1/4 Cup Corn Syrup

2 Cups Heavy Cream

1 lb. Butter

2 lbs. Brown Sugar

Combine the butter, brown sugar, and corn syrup in a saucepan. Cook over medium heat. Let the brown sugar dissolve. Add the heavy cream and whip vigorously to incorporate the cream. Hold warm until needed.


INSTRUCTIONS:

Using a large ramekin spray the inside with pan spray. *Add 4 Cups of croutons into the ramekin. Pour the custard over the top. Using a spoon push the croutons into the custard. Let soak for about 15 minutes. Place in a shallow baking dish and pour water into the dish so the water covers about 1/4 of the ramekin. Place in a pre-heated 250-degree oven. Cook for 2 hours or until set. Remove from oven and let cool to room temperature in the water. Remove from water and turn upside down and bread pudding should unmold from the ramekin. Keep at room temperature for plating. Put mold in center of platter or plate and pour the White Chocolate Ganache over the brad pudding. Drizzle with Caramel Sauce. Serve and Enjoy!

*If you would like to make individual bread puddings, use a smaller ramekin. Add 3/4 cup of croutons into each ramekin.

 

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