HSN5C_RiceCooker08 6/23/08 10:24 AM Page 43
Raspberry White Chocolate
Bread Pudding
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
1/4 cup white chocolate pieces
METHOD
1To the 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 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
Wolf’s Bread Pudding
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 Rice Cooker Pot until sugar is dissolved. Fold in bread and berries. Close lid and press COOK.
2Rice 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
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