10 cups of cubed pecan raisin rolls (amazing from Sullivan St. Bakery, NYC), any great recipes for bread pudding?
I have the most amazing pecan raisin rolls left over and have just cubed them all for bread pudding. I'm looking for a recipe that will do them justice. The rolls are from Sullivan Street Bakery in NYC (West 40's) and they are out of this world.
Please post your favorite bread pudding recipe ... or any other ideas for the leftover cubed rolls.
Since the rolls are so wonderful already -- and already have pecans, raisins, and I'm sure sugar on board -- I'd suggest you keep it to a fairly simple bread pudding recipe. The greatness is already in there! If you add too many other flavors (in recipes designed to dress up "plain" bread) you could overdo it and end up with something with too much going on.
I'd stick to a good basic bread pudding custard recipe -- and adjust addition of cinnamon, sugar and more nuts or raisins based on your sense of how sweet the rolls already are and if you think it needs more nuts/raisins. I don't have a specific recipe at hand -- but just something to think about.
I can't imagine having 10 cups of great cubed pecan raisin rolls left over -- I'm jealous!
While I've never made this recipe before I've had the dish many times. It's the bread pudding at the Wynn (and the other Las Vegas hotels like Mirage, TI, etc.) I can't help but really love the bread pudding they make.
BREAD AND BUTTER PUDDING
1 loaf stale brioche, or 10 croissants
Raisins, to taste
Dates or dried apricots, to taste
Dried figs, to taste
Lemon zest, to taste
9 egg yolks
5 1/4 ounces sugar
3/4 cup milk
1 quart heavy cream
1 vanilla bean
Confectioners' sugar, for garnish
Remove the crust from the brioche and cut into large cubes, or cut croissants into large cubes. Chop the dried fruit, if necessary.
Whisk egg yolks and sugar until the mixture becomes pale and creamy. Mix milk and cream. Split the vanilla bean and scrape it into the mixture. Bring to a boil and pour into the creamed eggs and sugar. Strain.
Dip bread cubes into the batter. Using a buttered mold, begin filling with bread cubes, alternating with dried fruit until mold is filled. Pour batter generously over mixture. Cover with aluminum foil and bake in a preheated 300-degree oven for about 40 minutes, checking doneness by pricking with the tip of a knife.
Cool and refrigerate finished pudding. Slice into good-sized portions. Sprinkle with confectioner's sugar and caramelize with a kitchen torch. Serve each serving with Creme Anglaise and a fruit kebab.
Recipe from Frederic Robert, executive pastry chef, Wynn Las Vegas