Bread Pudding
Medium
Makes: 10 Yield
An exquisite way to use day-old croissants! The strawberry compote and whipped yogurt ganache pair perfectly with the rich butter bread pudding.
An exquisite way to use day-old croissants! The strawberry compote and whipped yogurt ganache pair perfectly with the rich butter bread pudding.
Shelf life:
1 Day
Conservation:
Room temperature
Containing: 4 Components
Demonstration video<span>Bread Pudding</span>

Bread Pudding Base

Ingredients: Bread Pudding Base

Preparation: Bread Pudding Base

  1. Cut the croissants into large cubes
  2. Mix the eggs and sugar
  3. Add the milk and pour over the croissants
  4. Fold in the granulated almonds
  5. Bake at 180°C for 25 minutes

View tools

  • Whisk
  • Knife
  • Bowl (s)
  • Cutting board
  • Baking tray

Strawberry Compote

Ingredients: Strawberry Compote

  • 125 g
    IQF Strawberries
  • 37 g
    sugar

Preparation: Strawberry Compote

  1. Bring the strawberries and sugar to a light boil
  2. Reserve

View tools

  • Saucepan
  • Rubber Spatula

Yogurt White Chocolate Whipped Ganache

Ingredients: Yogurt White Chocolate Whipped Ganache

Preparation: Yogurt White Chocolate Whipped Ganache

  1. Bring the cream to a simmer
  2. Pour over the chocolate, and cool to 30°C
  3. Slowly add the cream to the yogurt and whip to soft peak

View tools

  • Saucepan
  • Infrared Thermometer
  • Bowl (s)
  • Stand Mixer
  • Whip Attachment

Assembly

  1. Once the bread pudding has cooled, cut the desired shapes
  2. Bring the frying oil to 175°C
  3. Fry the bread pudding then roll it in granulated sugar
  4. Place on a plate make sure it is off-centered
  5. Add the strawberries compote and a dollop of whipped ganache

View tools

  • Knife
  • Bowl (s)
  • Cutting board
  • Sauté pan

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