Additional information
| Difficulty | Basic |
|---|---|
| Category | Pastry & Bakery |
| Yield | One 9 x 13” Pan |
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.
Description
| 1 | Scale or Measuring Cups/Spoons |
| 1 | Plastic Spatula |
| 1 | Oven |
| 1 | 9"x13" Pan |
| 1 | Whisk |
| 1 | Large Mixing Bowl |
| 1 | Half Sheet Pan |
| Grams | Ounces | Volume | |
| Croissants, Large | 6 | ||
| Itaberco Pronto Panna Cotta (PS-401) | 300g | 10.5oz | 1 1/2 cups |
| Heavy Cream | 946g | 2 lbs, 1.25oz | 1 quart |
| Milk, Whole | 227g | 8oz | 1 cup |
| Itaberco Compound (flavor of your choice) (optional) | Ratio of 3-5% | ||
| Cinnamon, Ground (Optional) | 3g | 1 tsp | |
| Dark Brown Sugar | 90g | 3.25oz | 1/2 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.
