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Wolf’s Bread Pudding
3 - 4 Servings
INGREDIENTS
1 1/2 cups heavy cream
4 eggs
1/2 cup brown sugar
A pinch of kosher salt
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
2 cups cubed leftover bread
1 cup mixed fresh berries
METHOD
1 Stir all but bread and berries together into the Rice Cooker Pot
until sugar is dissolved. Fold in bread and berries. Close lid and
press COOK.
2 Rice cooker will switch to KEEP WARM after a few minutes. Wait 10
minutes, and then press COOK again.
3 After 45 minutes, press mixture to test for doneness. If the pudding
is solid and no cream oozes out of center, it is baked. Serve hot or
warm with powdered sugar.
Recipe courtesy Marian Getz
Raspberry White Chocolate
Bread Pudding
4 Servings
INGREDIENTS
2 1/2 cups heavy cream
3/4 cup sugar
4 whole eggs
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla, best quality you can find
5 slices bakery-type egg bread cut into 2-inch cubes (challah or brioche)
1/2 cup fresh or frozen raspberries
1/4 cup white chocolate pieces
METHOD
1 To the Rice Cooker Pot, add the cream, sugar, eggs, salt, lemon juice
and vanilla. Whisk until smooth. Using an immersion blender makes
this part fast and easy! You have now made the custard part. Add
bread cubes to this and gently push the bread under the custard
with a large spoon or your clean hands. This will help the bread soak
up the custard.
2 Press COOK. When rice cooker switches to KEEP WARM, open the
lid and gently stir the bread pudding. It will be set around the sides
and bottom but the center will still be liquid. Close and press COOK.
Repeat if necessary.
3 Open lid and scatter the raspberries and chocolate pieces over the
bread pudding and gently stir them in. Close and leave on KEEP
WARM until chocolate is melted and custard is set. Serve hot or
warm with raspberry sauce and softly whipped cream.
Recipe courtesy Marian Getz
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