Holland America’s Bread Pudding
Executive Chef Franck Tieban of Holland America’s Westerdam (click to see ship --Holland America Westerdam) took time out of his busy day to give me a tour of the ship’s enormous kitchen. Chef Franck is extremely talented and very friendly, and enjoys talking with guests on board the ship. He was kind of enough to share his recipe for Bread Pudding.
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
4 large eggs
1 large egg yolk
3/4 cup granulated sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
3 tablespoons rum, bourbon or Grand Marnier
1 tablespoon vanilla extract
1 tsp. lemon zest
3/4 teaspoon freshly ground nutmeg
1/4 teaspoon table salt
12 ounces good quality American-style white bread (about 1/2 loaf), sliced 3/8-inch thick and cut into 1 1/2 -inch square pieces (about 8 cups)
1 1/2 tablespoons unsalted butter, melted, plus extra for greasing pan
1. For the Cinnamon Sugar: Mix sugar and cinnamon in small bowl; set aside.
2. For the Pudding: Adjust oven rack to lower middle position and heat oven to 325 degrees. Butter 13-by-9-inch baking dish.
3. Whisk eggs, yolk, and sugar in a large bowl to blend well. Whisk in milk, cream, bourbon, vanilla extract, nutmeg, lemon zest, and salt. Stir in 6 cups prepared bread; mix thoroughly to moisten. Let stand 20 minutes.
4. Remove about 1 cup of soaked bread and 1 cup of soaking liquid to a food processor or blender and puree them until smooth, about 10 seconds.
5. Pour puree into soaked bread and stir to combine. Pour mixture into prepared baking dish. Scatter remaining 2 cups bread pieces on top, pushing down gently to partially submerge. Brush exposed bread with melted butter and sprinkle with cinnamon sugar. Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes. Let cool until set but still warm, about 45 minutes. Serve with Crème Anglaise.
1/2 vanilla bean , halved lengthwise
1 1/2 cups whole milk
5 large egg yolks
1/4 cup sugar
1. With paring knife, scrape vanilla seeds free from pod. Place seeds, bean pod, and milk in medium saucepan and heat mixture over medium heat until steaming, about 3 minutes. Remove from heat, cover, and steep for 20 minutes. Uncover, return mixture to medium heat, and heat until steaming, about 1 minute.
2. Meanwhile, whisk yolks, sugar, and salt together in medium bowl until pale yellow in color, about 1 minute. Slowly pour 1/2 cup hot milk into yolk mixture to temper, whisking constantly. Return mixture to simmering milk all at once, whisking vigorously and cook over low heat, stirring constantly with wooden spoon, until mixture thickens slightly, coats back of spoon with thin film, and registers 175 to 180 degrees on instant-read thermometer, 5 to 8 minutes. Immediately pour mixture through fine-mesh strainer into medium bowl. Transfer to clean, airtight container, pressing piece of plastic wrap flush against surface to prevent sauce from forming skin. Cover and refrigerate until ready to use, up to 2 days.
Part of the enormous kitchen on the Westerdam
Trays of Bread Pudding baking in the large ship ovens