Creates one Pan of bread pudding serves 25+
Bread Pudding Ingredients:
4 cups heavy whipping cream
4 cups half and half
2 pounds of sugar
4 cups of milk
1 teaspoon of pure vanilla
2 loafs of Sams Club style French bread
2 loaf Texas toast bread
Cognac Sauce Ingredients:
1 pound of butter
8 cups of water
2 pounds of sugar
1/2 cup of cognac
Bread Pudding Instructions:
- Combine heavy whipping cream, half and half, vanilla, milk, eggs and sugar. Mix until smooth and creamy.
- Put 6 cups in one bowl and the remaining mixture in another bowl.
- Spray a 2” Hotel Pan heavily with Pam.
- 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 6 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 6 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 heavily the top of the bread with Pam. Cover the bread with plastic wrap than cover with foil.
- Place the hotel pan on a sheet pan. Put water on the sheet pan.
- Bake for 1 hour at 375.
- Remove the film and foil.
- Cook for about 45 minutes or until top of bread is evenly brown.
- Remove from the oven.
- Spray the top of the bread with Pam again.
- Scrape the sides of the pan to loosen the bread pudding from the pan.
- Spray a second 2” hotel pan with Pam.
- Place the empty pan on top of the bread pudding – turn over so cooked bread pudding is now upside down in the second hotel pan.
- Scrape any remaining bread pudding from 1st pan and put on top of 2nd pan.
- Cook for another 35 minutes or until brown.
- Spray a 3rd hotel pan lightly with Pam.
- Put 3rd hotel pan on top of bread pudding and turn over.
- Cook for another 25 minutes.
- Remove from oven. Allow it to set for 2 hours.
- Cut and serve warm with hot cognac sauce.
- Add butter, sugar, and 7 cups of water in a saucepan (leave 1 cup for later use) and bring to boil until it is reduced to half its size.
- Add cognac and remaining 1 cup of water. Mix it with a whip and bring back to boil.
- Take off heat and gradually cool it down by whipping it.