Wolfgang Puck BDRCRS007 manual Raspberry White Chocolate Bread Pudding, Wolf’s Bread Pudding

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Raspberry White Chocolate

Bread Pudding

Makes 4 Servings

INGREDIENTS

21/2 cups heavy cream 3/4 cup sugar

4 whole eggs

1/2 teaspoon kosher salt or 1/4 teaspoon regular salt 1 teaspoon fresh lemon juice

1 teaspoon pure vanilla, best quality you can find

5 slices bakery-type egg bread cut into 2-inch cubes (challah or brioche) 1/2 cup fresh or frozen raspberries

1/4 cup white chocolate pieces

METHOD

1To the Steamer/Rice Cooker Pot, add the cream, sugar, eggs, salt, lemon juice and vanilla. Whisk until smooth. Using an immersion blender makes this part fast and easy! You have now made the custard part. Add bread cubes to this and gently push the bread under the custard with a large spoon or your clean hands. This will help the bread soak up the custard.

2Press COOK. When Steamer/Rice Cooker switches to KEEP WARM, open the lid and gently stir the bread pudding. It will be set around the sides and bottom but the center will still be liquid. Close and press COOK. Repeat if necessary.

3Open lid and scatter the raspberries and chocolate pieces over the bread pudding and gently stir them in. Close and leave on KEEP WARM until chocolate is melted and custard is set. Serve hot or warm with raspberry sauce and softly whipped cream.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Wolf’s Bread Pudding

Makes 3 - 4 Servings

INGREDIENTS

11/2 cups heavy cream

4 eggs

1/2 cup brown sugar A pinch of kosher salt

1teaspoon pure vanilla extract

1teaspoon fresh lemon juice

2 cups cubed leftover bread

1cup mixed fresh berries

METHOD

1Stir all but bread and berries together into the Steamer/Rice Cooker Pot until sugar is dissolved. Fold in bread and berries. Close lid and press COOK.

2Steamer/Rice Cooker will switch to KEEP WARM after a few minutes. Wait 10 minutes, and then press COOK again.

3After 45 minutes, press mixture to test for doneness. If the pudding is solid and no cream oozes out of center, it is baked. Serve hot or warm with powdered sugar.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Contents Wolfgang Puck Important Safeguards Before Your First UseTable of Contents Know Your Steamer/Rice Cooker HSN7CRiceCooker09 5/28/09 546 PM Removing the Detachable Lid Attaching the Detachable Lid Placing the Steaming TraysUsing Your Steamer/Rice Cooker to Cook Rice Using Your Steaming TraysCare & Cleaning Helpful HintsFresh Vegetable Steaming Chart Recipes for Using Steaming TraysSteamed Halibut and Red Bell Peppers with Quinoa Pad ThaiSteamed Chicken Breasts With Coconut Rice Beer Braised Baby Back RibsCorned Beef and Cabbage Soy Steamed Salmon Filets with Shiitake Brown RiceSteamed Shrimp with Basmati Rice and Broccoli Steamed Salmon with Asparagus Lemon New PotatoesSteamed Flank Steak with Sweet Potatoes and Green Beans Beer Steamed Dogs With the WorksShrimp & Ginger Dumplings Steamed Scallops with Asparagus TipsCajun Corn German Potato SaladSteamed Chicken Steamed VegetablesStuffed Chicken with Orzo Chili Ginger Tilapia with Sugar-Snap PeasVeggie Dumplings Steamed Clam BakeChicken Tamales Salsa VerdeMain Dish and Side Dish Recipes Shrimp and Sausage Jambalaya Sausage and Sauerkraut Split Pea and Ham SoupSloppy Joes Braised Pork and ApplesMacaroni & Cheese Chicken and DumplingsDumplings One Pot PastaOne Pot Pasta Primavera Wasabi Mashed PotatoesFlavorful Smashed Potatoes Easy Red Beans and RiceGreen Rice Risotto with AsparagusCauliflower Mashers Gorgonzola Cheese PolentaQuickie Cornbread Sweet Potato Puree With Gingersnap CookiesSteel Cut Oatmeal Dessert RecipesSteamed Chocolate Cup Custard Crème CaramelLite Cheesecake Raspberry White Chocolate Bread Pudding Wolf’s Bread PuddingChocolate Crazy Cake Chocolate Glaze for Crazy CakeRice Pudding Raspberry CoulisSteamed Lemon Cup Custard Steamer/Rice Cooker CakesRecipe Notes Limited Warranty

BDRCRS007 specifications

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