The art of french pastry phần 650
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bowlor
measuringcup
1rubberspatula
1mediummixing
bowl
Plasticwrap
One9-inchcastironorceramic
dishorpan
1stainlesssteel
handwhisk
KitchenAidor
standmixer
fittedwiththe
whisk
attachment
>>Readthis
recipethrough
twicefromstart
tofinish.
UNDERSTANDING
INGREDIENTS
Thebetterthebread,the
betterthebreadpudding;
ifyoumakeabread
puddingwithbad
supermarketprocessed
bread,youwillgetbad
supermarketbread
pudding.Iliketouseold
kougelhoforbriocheto
makethisdessert,asthey
arebreadsthatalready
haveagreatflavor.
Regularwhitetoasting
breadcanbeused,butit
willbenotbeastasty.I
liketocutmyoldbreadin
chunksandletitairdryso
thatitcansoakinalotof
liquidandmakeavery
moistbreadpudding.The
breadneedstobesoaked
foratleast2hours,butif
youhavethetimeIwould
adviseyoutoletitsoak
overnightsothatthe
vanillacanflavorthe
custardandbreadtoits
fullest.Almondflourisin
thisrecipebecauseitis
greatatretainingliquids
andwillcontributetoa
moist,flavorfulfinaldish.
TheoriginalrecipethatI
grewupwithdidnot
containwhippedegg
whitesbutIaddedthem
toobtainamuchlighter
dish.Inseason,dark
cherriesaregreatforthis
dessertastheywillrelease
theirjuiceintothebread
