recipe from american club
the pastry kitchen here at the american club. today we’re going to be making the banana bourbon bread pudding, which is one everybody always asks the pastry chef, what’s the chef’s favorite dessert? this is it, this is comfort food. let’s start, shall we? we have all the ingredients here. now we put five whole eggs and one egg yolk, and on top of that put three fourths of a cup of sugar, granulated. i prefer pure cane. and we’re going to mix that right away, because the minute we put sugar on to which egs, we have to make that bo one whom on news mixed thing or we’re going to get burned egg yolks. i have my scalded milk just back here, as you can see, there’s the skin, and we’re going to put that on top, little bit by little bit. this is what’s called tempering. now we’re going to put in our vanilla. really buy a good vanilla. it’s really important. that’s such a nice flavor and good bac
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