User Guide

202
FRENCH TOAST
BREAD PUDDING
4 eggs
3/4 cup heavy cream
1 tablespoon sugar
2 teaspoons orange liqueur
1 teaspoon kosher salt
1/4 teaspoon ground cloves
9 pre cooked pecan sticky or cinnamon buns (2 1/4 ounces each), cut in
quarters
1/2 cup dried cherries
Ingredients
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In a large mixing bowl, whisk together eggs, heavy cream, and sugar
until smooth. Add orange liqueur, salt, and ground cloves and whisk to
incorporate.
Add sticky buns and cherries to the egg mixture and liberally coat. Cover
the bowl and refrigerate for 30 minutes to 8 hours.
Preheat, setting the temperature to 400°F
(200°C)
, and setting the time
to 3 minutes.
After 3 minutes, Pour the bread mixture directly into the bottom ,Pat the
mixture down evenly using a spatula
Set temperature to 325°F
(165°C)
, and set time to 45 minutes.
After 30 minutes, cover the surface of bread pudding with aluminum foil to
allow the eggs to fully set without burning the tops.
Cooking is complete when internal temperature reaches 160°F
(75 °C)
.
Remove and let bread pudding cool for 10 minutes before serving.
Instructions