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Well, youll have to cut it down quite a lot and Ive provided a cut version with caveats at the end of the post if you arent cooking for an army or unless you really, really like bread pudding, but hontly, its probably this one. Bread Pudding Recipe It is super Southern. This is the recipe for bread pudding from Chef Point Café in Watauga near Fort Worth, Texas. Its a gourmet/Southern rtaurant housed in a Conoco gas station. Fear not this aint your mamas gas station food. Heres the menu . Theres a lot of Southern food too. It was featured on Diners, Drive Ins and Dives where they made this recipe at the end. The videos pretty funny because he spills the custard… more than once. Bread pudding starts at 3 45 Theyve also been featured in Paula Deens magazine and in TNYT . Its a pretty celebrated rtaurant around here for people in the know. Its run by a Nigerian immigrant who used to study aeronautics who I lea.rned when I interviewed him for an article doesnt do Nigerian food because hed just always be disappointed because it wont taste as good as his mommys!. It averages a respectable 4/5 star rating across Facebook, Zomato, TripAdviser and Yelp. They are a bit on the expensive side, but well worth it for the treat. Here are the Yelp reviews Chef Point Cafe Watauga, TX I took a stab at cutting it in quarter, but please read the notes so you know what to look out for. Chef Point Café bread pudding recipe quartered Source Bread Pudding Recipe Serves 6 to 8 Recipe notes/warnings I have co.nsiderable experience cutting recipes, but anyone can make a math error, so you might just check the math against the original before you make it dividing by 4. FIY — To cut the eggs, it would result in an incomplete egg. Since one large egg is about 3–1/2 tablespoons of beaten egg, Im instructing beating two eggs and measuring out 5 tablespoons it would really be 5–1/4 tablespoons, but I dont think that 1/4 tablespoon will make a big enough difference to bother with… unless you really want to One of the things that is most unpredictable about halving recipes, especially baking recipes, is the time. You leave the temp the same, but cut the time, generally by 2/3 to 3/4 for halved recipes. This one is quartered, so I went a bit lower. That said, this is untted as of right now, so keep an eye on it after the first 15 minutes and follow the directions about how its supposed to look. I bolded the times below so you remember to BOLO! Most bread pudding recipes of this approximate volume go for 45 minutes to an hour, so Im optimistic Im close, but I guarantee nothing. If you find out Im wrong, feel free to comment and Ill adjust! I did make a few changes to make the recipe easier for a hom.e cook to follow like, you probably dont have hotel pans!, youll probably want to preheat your oven before you start his is probably always on. I also looked up the type of French loaf he uses as an example to give you an idea of the size. He used Sams Club loaves as a reference, which is good because its easy to find online and get a vibe for the size. Members Mark French Bread 2 ct. If this doesnt load the video, play it and you can really see how big it is. Youll only need half. The be thing you can do is scroll on up and watch the video to get an idea of what its supposed to look like as you go through. Its kinda funny because he makes a mess he was probably nervous, but you can really see how it comes together. Ingredients For the bread pudding 1 cup heavy whipping cream 1 cup half and half 1/2 pound sugar thats about 1 cup if you dont have a scale 5 tablespoons beaten egg beat 2 large eggs, measure out 5 tablespoons 1 cup milk 1/4 teaspoon real vanilla extract 1/2 loaf French bread 1/2 loaf Texas toast bread Cooking spray Looks like hes using a 20 inch loaf thats pretty thick, so half of that For the cognac sauce 1 stick unsalted butter 2 cups water 1/2 pound sugar about 1 cup 1/8 cup cognac Directions For the bread pudding Preheat the oven to 375 degrees F. Combine heavy whipping cream, half and half, vanilla, milk, egg and sugar. Mix until smooth and creamy. Put 1 1/2 cups in one bowl and the remaining mixture in another bowl. Spray a 3 quart casserole dish heavily with cooking spray. Cover the bottom of the pan with whole slices of Texas toast bread. Break the French bread loaf into pieces and lay pieces on top of the Texas toast. Pour all the creamy mixture except for 1 1/2 cups set aside on top of the bread. Lightly press them with your hand to make sure the French bread is soaked in the mixture. Top with a layer of Texas toast slices over the French bread pieces. Gradually pour the remaining 1 1/2 cups of mixture on top of the Texas toast. Make sure the bread is well soaked. Press with your hand to completely soak bread with mixture. Spray the top of the bread heavily with cooki
