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Bread Pudding Crème Brûlée

A surprising creation in which bread pudding is combined with the creaminess of crème brûlée.

Recipe for 10 people.

With the approaching cold, we are focusing on warm desserts this autumn season. It is precisely the contrasts in desserts that make the end of the dinner exciting. Contrast in structures and textures, but also in temperatures. Debic products are particularly suitable for serving warm. For example, tiramisu, cheesecake, and crème brûlée. This season, it's time for warm tiramisu, bread pudding crème brûlée, crème brûlée sabayon, speculaas cheesecake, and amarena arancini.

Ingredients

100gRaisins
10Slices of brioche bread
500mlDebic crème brûlée

200gMarzipan

Sugar
Vanilla ice cream

Preparation

  1. Pour the Debic crème brûlée into a suitable gastronorm tray.
  2. Sprinkle half of the raisins over it.
  3. Place the 10 slices of brioche on top and pour the other half of the crème brûlée over them.
  4. Sprinkle the remaining half of the raisins on top.
  5. Cover with butcher's foil and refrigerate overnight under pressure.
  6. Then place the slices of bread on a baking tray with a baking mat and bake in the oven at 180°C. Cool down until use.

  1. Roll the marzipan for the crisp thinly between two baking mats.
  2. Freeze briefly and remove the top mat.
  3. Bake in the oven at 180°C until brown and crispy.
  4. Store in a well-sealed container with silica gel beads.

  1. Warm the bread pudding in the oven and sprinkle with sugar.
  2. Caramelize with a blowtorch.
  3. Serve with a quenelle of ice cream and a marzipan crisp.