July 16, 2024


Free For All Food

Life-style professional, food stuff blogger Jaymee Sire shares holiday break recipe, Tuscan Bread Pudding

Life-style professional, food stuff blogger Jaymee Sire shares holiday break recipe, Tuscan Bread Pudding

NEW YORK — This year the holidays are looking a bit various for all of us, so why not insert a twist to a traditional vacation recipe. Life style pro and meals blogger Jaymee Sire displays us how to make Tuscan Bread Pudding.

2 tablespoons unsalted butter, divided use
8-10 ounces of loaf cinnamon challah bread, cut into 1-inch cubes
2 whole eggs
2 egg yolks
1.5 cups Tuscan Dairy Farms total milk
1 cup Tuscan Dairy Farms significant cream
1/2 cup cane sugar
zest from just one orange (reserve some for garnish)
pinch kosher salt
1/8 teaspoon freshly floor cinnamon (use much more if not applying cinnamon bread)
1/2 teaspoon vanilla extract
2 teaspoons maple sugar (can also sub regular sugar)
powdered sugar, for serving (optional)

1 cup Tuscan Dairy Farms hefty product
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
pinch of sea salt


1) Butter personal baking dishes. (Reserve relaxation of the butter for afterwards) Evenly divide the bread cubes into each individual one particular. (Alternately, you can make this in a 9×9 baking dish or deep pie dish.)
2) Beat the eggs, yolks, milk, cream, sugar, orange zest, salt, cinnamon and vanilla with each other. Pour the mixture more than the bread cubes, pressing down gently with a spatula.
3) Soak at least 30 minutes (or cover and soak overnight in the fridge.)
4) Preheat the oven to 350°F. Just in advance of baking, sprinkle the top of the bread cubes with the maple sugar and dot with the remaining butter. Position on a sheet pan to capture any spills. Bake for 35-45 minutes, or until slightly puffed and golden brown. (It will take nearer to an hour if baking in 1 dish.)
5) Enable to interesting a little bit before serving. Dust with powdered sugar and top with Maple Whipped Cream (recipe below) and additional orange zest.

Mix cold cream, maple syrup, vanilla and sea salt in a chilled bowl of a stand mixer. Blend on lower for about 30 seconds right up until bubbles form. Improve to large and whip until eventually stiff peaks sort (about 2 minutes). Refrigerate till prepared to use.

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