Bread and Butter Pudding

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This recipe is available for the following ovens:

03:00 min

Accessories:

2x Non-stick Mould 32Z4126

P R O F I L E

275

°C °F

Chilled 4°C

2 Pieces

From Raw

Stage 1

03:00
High
50 %

R E C I P E

3	pcs	Chocolate Chip Brioche Rolls
20	g	Butter unsalted
3	pcs	Egg Yolks
200	ml	Double Cream
100	ml	Milk
50	g	Caster Sugar
4	tbs	Custard
1	tsp	Icing Sugar
1	pcs	Strawberry
Ingredients

1. Food Preparation
Grease the 2x non-stick mould with some of the butter. Make the egg mixture by mixing the eggs yolks, cream, milk & sugar together. Slice the brioche rolls into 8 even slices and spread with butter. Dip the brioche slices into the egg mixture then layer them into the mould. Each section of the mould will use 12 slices. Pour over any remaining egg mixture over the puddings. Leave for 10 mins before cooking.

Grease the 2x non-stick mould with some of the butter. Make the egg mixture by mixing the eggs yolks, cream, milk & sugar together. Slice the brioche rolls into 8 even slices and spread with butter. Dip the brioche slices into the egg mixture then layer them into the mould. Each section of the mould will use 12 slices. Pour over any remaining egg mixture over the puddings. Leave for 10 mins before cooking.

1. Food Preparation

Cook as per oven profile.
2. Cooking Instruction

Remove the cooked food from the mould and serve with warm custard and garnish with icing sugar and strawberry for colour.
3. Food Serving Instruction

Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.