Operating instructions

48
Wolf’s Bread Pudding
Makes 8 servings
INGREDIENTS
2 cups whole milk
3 cups heavy cream
8 eggs
1 cup granulated sugar
1/4 teaspoon kosher salt
1 Tablespoon pure vanilla extract
1 Tablespoon fresh lemon juice
4 cups cubed leftover bread
4 cups mixed fresh berries
METHOD
1 Whisk together all ingredients except the bread and berries.
2 Preheat oven to 350°F CONVECTION BAKE.
3 Put bread and berries in a large oval or round baking pan that has
been generously buttered.
4 Pour milk mixture over top.
5 Gently press down on bread to help it absorb the milk mixture.
6 Bake for 45 minutes or so till mixture is gently set off center.
7 Serve with powdered sugar.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
47
Raspberry Almond Squares
8 servings
INGREDIENTS
1 stick unsalted butter, room temperature
1 box yellow cake mix
1 large egg, beaten
2 tablespoons water
1/2 cup raspberry jam
1/2 cup sliced almonds, or more if desired
METHOD
1 Set the FUNCTION control to CONVECTION BAKE, the TEMP to
350°F, the TIMER to 22 minutes, and press the ON/OFF button to
begin the Preheat cycle.
2 Spray the baking pan that comes with your oven with nonstick spray.
3 In the bowl of a food processor or with a mixer combine the butter,
cake mix, and egg. Mixture should be crumbly. Remove a half cup at
this time and reserve. Add the 2 tablespoons of water. Continue mixing
until thoroughly mixed.
4 Spread the cake batter over the entire baking sheet.
5
Once the oven is preheated place the baking pan in the upper rack and
press ON/OFF to begin the Timer
. After 12 minutes press the CLEAR
button once to pause the cooking timer.
6
R emove cake from oven, spread the raspberry jam over the entire
cake. Top with reserved crumbles and sliced almonds.
7
Press ON/OFF and Bake for the remaining 10 minutes.
8 Remove from oven and let cool. Cut into squares.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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