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Pudding It Together: Ensaymada Pudding

10 months ago

jojo's ensaymada

Make your bread puddings more indulgent and flavorful by using your favorite breads instead of the usual stale kind. Here, we use ensaymada for that buttery and cheesy dimension.

 

JOJO’S ENSAYMADA

Recipe by Chef Patty Loanzon

Photographed by Zac Moran of Studio 100

Makes 10-12 servings

 

PUDDING

5 Large ensaymadas*, about 6 cups cubed

½ cup Melted butter or more for brushing the dish

3 Eggs

2 cups Fresh milk

½ cup + 2 Tbsps Sugar

1 tsp Ground cinnamon

  • Pinch of salt

2 Tbsps Raisins, preferably soaked

2 Tbsps Brandy

1 Tbsp Vanilla extract

 

*Use regular ensaymadas sold in the neighborhood bakery

 

  1. Preheat oven to 350˚F and generously butter the baking dish.
  2. Cut the ensaymadas into cubes and arrange them in a baking dish. Drizzle the melted butter all over the bread pieces and allow to sit while preparing the rest of the ingredients.
  3. Combine the rest of the ingredients into a bowl, beating the eggs slightly before adding them to the mixture.
  4. Blend everything until the sugar has melted and the mixture is well-mixed. Pour over the bread and allow to soak, gently pressing the bread down.
  5. Put the baking dish on a baking sheet for easier handling and bake in the oven for 35-40 minutes.
  6. Leave in the oven for a few minutes and then finish cooling on a rack while preparing the custard sauce.

 

CRÈME ANGLAISE (CUSTARD SAUCE)

1 cup Whole milk*

2 tsps Vanilla

4 Egg yolks

3 Tbsps Sugar

2 Tbsps Butter

1 Tbsp Rum (use brandy or cognac for a more sophisticated flavor)

 

*You may use ½ cup cream and ½ cup milk for a creamier sauce

 

  1. Set a bowl over a wet towel to keep it from sliding. Put the yolks and sugar and whisk until well-combined. Set aside.
  2. Pour the milk and vanilla in a sauce pan and bring to boil. Once the milk comes to a boil, remove the pan from the heat. Take a ladle-full of milk and pour into the egg-sugar mixture to temper the yolks, then whisk immediately to prevent the yolk from cooking.
  3. Pour the tempered yolk mixture into the pan of the remaining milk and return the pan to the heat. Lower the temperature and stir the ingredients together. Be careful not to boil the custard or the eggs will cook and curdle.
  4. Cook the custard gently, stirring continuously with a wooden spoon until the sauce starts to coat the back of the spoon. Run your finger on the spoon—if a line remains, the sauce is cooked.
  5. Remove from the heat and transfer to a bowl. Put a sheet of plastic wrap on top of the custard to prevent it from forming a skin. You may hasten the cooling process by putting the bowl over an ice bath or stirring in front of a fan. When warm, add the butter and rum then stir until well-combined. Serve with ensaymada pudding.

 

Dreaming of bread? Check these out!

Banana Bread with Nuts, Chocolate Chips, and Mixed Nuts

Pull-Apart Cheesy Garlic Bread

Beignets with Dip Duo

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