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Presented by Johnson & Wales University's Alexander Lozano
Teaching Assistant | The Hospitality College
Yield: 20 5-ounce portions
Ingredients:
Butter 4 tbsp
Dark brown Sugar 2 cups
Eggs 12 each
Heavy Cream 8 cups
Whole milk 2 cups
Cubed challah bread 20 cups (about 4-5 loaves of bread)
Salt 1 tsp
Vanilla extract 4 tsp
Ground cinnamon 2 tsp
Grated nutmeg ½ tsp
METHOD OF PREPARATION:_________________________________________________
To prepare:
- Preheat oven to 350 degrees F .
- Pan spray hotel pans/baking dish
- Cube challah bread; put cubed bread pieces in hotel pans
- Whisk together cream, milk, eggs, butter, brown sugar, vanilla, cinnamon, salt, and nutmeg in a large bowl
- Pour the custard mixture over the bread in the hotel pans (giving the bread a stir to make sure it's evenly coated).
- Let the pudding sit for an hour so that the bread can soak
- Once an hour is up, put the hotel pans in the oven and bake for 40-50 minutes, or until puffy and set.
- Remove from oven and let stand for 10 minutes; cut out individual portions
RUM SAUCE
Ingredients:
Butter 2 tbsp
Sugar 2/3 cup
Rum 3 tbsp rum
Directions
- Melt butter in a small saucepan over medium heat. Mix together the sugar and stir into the butter. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
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