Posted by Chef David on 11/22/2010, 7:36 pm, in reply to "Bread pudding for 100"
216.121.221.177
Hope this helps...
* Exported from MasterCook *
Bread Pudding with Bourbon Sauce
Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Custard
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 ounces Raisins
20 fluid ounces Brandy
10 fluid ounces Unsalted butter -- melted
120 ounces White bread -- day-old
10 quarts Heavy cream
30 Eggs
130 ounces Granulated sugar -- (1 lb. 10 oz.)
5 fluid ounces Vanilla extract
Bourbon Sauce -- as needed
Combine the raisins and brandy in a small saucepan. Heat just to a simmer, cover and set aside.
Use a portion of the butter to thoroughly coat five 2-inch- (5-centimeter-) deep hotel pan. Reserve the remaining butter.
Tear the bread into chunks and place in a large bowl. Pour the cream over the bread and set aside until soft.
Beat the eggs and sugar until smooth and thick. Add the vanilla, the remaining melted butter and the raisins and brandy.
Toss the egg mixture with the bread gently to blend. Pour into the hotel pan and bake at 350°F (180°C) until browned and almost set, approximately 45 minutes.
Serve warm with 1 to 1 1/2 fluid ounces (30-45 milliliters) of the Bourbon Sauce per portion.
Source:
"Custards and Creams"
Copyright:
"© 2005 by Prentice-Hall, Inc."
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Per Serving (excluding unknown items): 696 Calories; 42g Fat (55.1% calories from fat); 7g Protein; 70g Carbohydrate; 1g Dietary Fiber; 209mg Cholesterol; 243mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 8 1/2 Fat; 3 Other Carbohydrates.
NOTES : Method: Baked Custard
--Previous Message--
: I'm planning on making a bread pudding receipe
: for 100 people. I need to know the amounts
: of bread, and custard (eggs, cream,
: vanilla).
:
: Thanks,
:
: Rachel
:
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