Bread Pudding

 
 

Pastry & Bakery 


Re-imagine Itaberco’s Pronto Panna Cotta mix as the foundation of this traditional dessert. The simple recipe requires no water bath and can be customized with various breads, textures and flavors.

Additional information

Difficulty

Basic

Category

Pastry & Bakery

Yield

One 9 x 13” Pan

Description

1Scale or Measuring Cups/Spoons
1Plastic Spatula
1Oven
19"x13" Pan
1Whisk
1Large Mixing Bowl
1Half Sheet Pan
Grams OuncesVolume
Croissants, Large6
Itaberco Pronto Panna Cotta (PS-401)300g10.5oz1 1/2 cups
Heavy Cream946g2 lbs, 1.25oz1 quart
Milk, Whole227g8oz1 cup
Itaberco Compound (flavor of your choice) (optional)Ratio of 3-5%
Cinnamon, Ground (Optional)3g1 tsp
Dark Brown Sugar90g3.25oz1/2 cup (packed)

1

Preheat the oven to 325 °F.

2

Chop the croissants into large cubes or tear them into large pieces.

3

Place the croissant pieces on a half sheet pan and toast them in the oven for about 10 minutes,
or until golden brown. Set aside.

4

Measure the Itaberco Pronto Panna Cotta (PS-401), heavy cream, whole milk, flavor, and cinnamon (if desired), into a large mixing bowl and whisk together well.

5

Use the plastic spatula to fold the toasted croissants pieces into the batter. Allow the mixture
to set for about 10 minutes, until bread is lightly soaked and the custard slightly sets.

6

Spread the mixture evenly into a 9 x 13” baking pan.

7

Sprinkle the dark brown sugar evenly over the top.

8

Bake for about 1 hour, or until the top is golden brown and bread pudding is set, but still soft
to the touch.

9

Allow to cool for 15 minutes prior to serving warm, or chill until completely set (overnight) to
prepare for clean portioning.

buon appetito!