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BREAD PUDDING<br />
DESSERTS<br />
BREAD PUDDING<br />
COOK TIME 1 HR. | MAKES 8 SERVINGS<br />
Ingredients<br />
• 3 cups - whole milk<br />
• 3 tbsp - unsalted butter (+1 tbsp for<br />
greasing pan)<br />
• 1 tsp - vanilla extract<br />
• 1/2 cup - sugar<br />
• 1/4 tsp - ground cinnamon<br />
• pinch of salt<br />
• 3 eggs, beaten<br />
• 2 eggs, yolk<br />
• 4 Tribeca Oven Stirato Rolls<br />
Featuring:<br />
TRIBECA OVEN STIRATO ROLLS<br />
SKU # FB302<br />
Directions<br />
1. Cut Tribeca Oven Stirato Rolls into 2-inch cubes and set aside.<br />
2. To make the custard mixture, add the milk, butter, vanilla and<br />
sugar into small saucepan. Over medium heat, gently stir the<br />
custard mixture until the butter has melted and the sugar is<br />
dissolved.<br />
3. Once combined, pull the saucepan with the custard mixture off of<br />
the heat and add the cinnamon and salt. Let stand until cool.<br />
4. Once cooled, add the eggs and yolks and mix well.<br />
5. Add the diced bread cubes to custard mixture and let set for a<br />
minimum of one hour.<br />
6. Preheat your oven to 350°F.<br />
7. Grease porcelain ramekins or a 2 1/2 quart baking dish with<br />
remaining butter and add your mixture in to the baking dish you<br />
decide to use.<br />
8. Bake for 40-45 minutes or until the custard mixture is set and<br />
edges are golden brown.<br />
9. Serve warm with a drizzle of bourbon and caramel sauce.<br />
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