Thermador PRD48NLSGU 菜谱

cakes, pastries and desserts

126

sTRaWbeRRy bReaD 

PUDDIng  

IngReDIenTs

3  tbsp. (42g) unsalted butter, 
plus more for the baking dish

3

⁄

4

 cup (ml) heavy cream

3

⁄

4

 cup (240ml) milk

1 whole vanilla bean, split lengthwise

2

⁄

3

 cup (110g) packed brown sugar

3 eggs
1 tsp. vanilla extract

1

⁄

4 

tsp. ground cloves

1

⁄

2

 lb. (455g) strawberries, 

tops removed sliced 

1

⁄

4

” thick

1

⁄

2

 lb. (225g) day-old rustic white 

bread with crusts removed, cubed 

3

⁄

4

” pieces

seTTIngs

 

butter a 2-quart (2-l) baking dish.

In a saucepan, combine the 3 tablespoons butter, the cream, and the milk. 
scrape the vanilla seeds into the cream and add the pods to the pan. add the brown sugar. 
over medium heat warm the mixture to a warm but not scalding 
temperature, stirring to melt the butter and dissolve the sugar. Remove from 
the heat and set aside to infuse for 15 minutes.

In a bowl, whisk together the eggs, vanilla extract, and cloves.

Remove the vanilla pods from the milk mixture and slowly whisk the milk mixture  

into 

the egg mixture.

layer half of the bread slices in the prepared baking dish. layer in half of the cut  
strawberries.

layer the remaining bread over the strawberries. layer the remaining 
strawberries. Pour the milk-egg mixture over the bread. Press down gently on 
the bread to help the top layer absorb the liquids.

set the baking dish aside for 30 minutes to allow the bread to absorb the
liquids fully.
(continued on p. 127)

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