Bread Pudding
Servings: 8
Print Recipe
Share by Email
Ingredients
- 4 Tribeca Oven Classic Stirato Sandwich Rolls
- 3 cups Whole Milk
- 4 tbsp Unsalted Butter
- 1 tsp Vanilla Extract
- 1/2 cup Sugar
- 1/4 tsp Ground Cinnamon
- 1 pinch Salt
- 3 Eggs beaten
- 2 Egg Yolks
Instructions
- Cut Tribeca Oven Stirato Rolls into 2 inch cubes and set aside.
- To make the custard mixture, add the milk, 3 tbsp of butter, vanilla and sugar into small sauce pan. Over medium heat, gently stir the custard mixture until the butter has melted and the sugar is dissolved.
- Once combined, pull the sauce pan with the custard mixture off of the heat and add the cinnamon and salt. Let stand until cool.
- Once cooled, add the eggs and yolks and mix well.
- Add the diced bread cubes to custard mixture and let set for a minimum of one hour.
- Preheat your oven to 350˚F.
- Grease porcelain ramekins or a 2.5 qt baking dish with remaining butter and add your mixture in to the baking dish you decide to use.
- Bake for 40 – 45 minutes or until the custard mixture is set and edges aregolden brown.
- Serve warm with a drizzle of bourbon and caramel sauce.