Roasted Chicken And Bread Pudding
Chef Laurent Tourondel Shares Recipes
-
(CBS/The Early Show)
-
News Tools Recipes Galore Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
-
Special Report Succulent Summer Burgers, dogs, and those lush summer fruits and veggies. Here are some stories to whet your appetite for the season.
Strawberry Bread Pudding
Serves 6
Ingredients:
1 pound brioche bread or challah
1 pint strawberries
3 cups heavy cream
2 cups milk
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1-1/2 cups sugar
4 large eggs
1 egg yolk
Method:
- Remove the crusts from the brioche and cut the bread into small cubes. You should have about 8 cups.
- Remove stems and white inner core of strawberries and cut into quarters.
- In a large heatproof bowl, whisk the eggs and egg yolk and 1/4 cup of the milk until blended.
- In a medium saucepan bring the cream, remaining 1-3/4 cups milk, zests, vanilla and sugar to a boil. Stir until the sugar is melted.
- Gradually pour the hot liquid over the egg mixture, whisking constantly. Stir in the brioche and strawberries.
- Cover and refrigerate at least two hours or overnight.
- Preheat the oven to 325°F.
- Butter an 8-cup baking dish and spoon the brioche mixture into the prepared dish. Bake 45 minutes or until golden brown.
- To serve the pudding, top with vanilla ice cream and serve warm or at room temperature.
Chef's Tip: To reheat, place in a 325°F. oven for 10 to 15 minutes or until warmed throughout. It can also be microwaved.
©MMV, CBS Broadcasting Inc. All Rights Reserved.
Mike Huckabee on GOP "rock stars," 2012, health care reform and more.




