Chefman Toast-Air, Быстрый старт

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BREAD PUDDING
1. Grease an 8”x8” square pan with butter.
2. With a serrated knife, cut Italian bread into
1” cubes.
3. In a large bowl, whisk together heavy cream, milk,
eggs, egg yolks, sugar, vanilla extract and salt until well
combined.
4. Stirring gently with a spatula, add the bread cubes to
the mixture. Toss until well coated and allow to sit for 10
minutes.
5. After 10 minutes, gently stir in raspberries and chocolate
chips until combined.
6. Transfer mixture into baking dish.
7. Set to Bake at 350° for 50 minutes.
8. When the timer expires, remove and transfer to a heat-
safe surface. Serve warm or cool. Store in refrigerator.
Chefman Test Kitchen Tip:
For this recipe we chose to use Italian bread for its crusty
texture. You can use it fresh or let it sit out for a day to create
a slight staleness that suits this recipe so well.
Make this bread pudding even better by serving it with a
scoop of vanilla ice cream, or a big dollop of whipped cream!
• Butter, for greasing
• 1 loaf Italian bread
•
¾
cup heavy cream
•
¾
cup milk
• 3 eggs
• 2 egg yolks
•
½
cup sugar
• 1 tsp vanilla extract
•
¼
tsp salt
• 1 cup raspberries
• 1 cup semi-sweet
chocolate chips
INGREDIENTS
PREP TIME COOK TIME SKILL LEVEL SERVINGS
20 min 1 hr 10 min EASY 6