Sub-Zero PreservationWolf


Bread Pudding


3/4 pound loaf of cinnamon bread
1 3/4 cups heavy cream
3 eggs
1/4 cup sugar
1/2 cup maple syrup
1 teaspoon vanilla
Pinch of salt
Nonstick spray


Day Before:
Cut 3/4 pound loaf of cinnamon bread, into cubes and placed on a baking tray to stale out overnight on the counter.

Next Day:
Whisk cream, eggs, sugar, maple syrup, vanilla and salt together in a large mixing bowl. Pour diced cinnamon bread into the mixing bowl. Stir thoroughly. Cover bowl tightly with plastic wrap and place in Sub-Zero refrigerator overnight.

Third Day:
Preheat Wolf oven in CONVECTION ROAST at 385°F . Spray 4 to 6 shallow ovenproof gratin dishes with nonstick spray. Pour 1 to 2 cups of bread pudding mixture into dishes. Bake 16-18 minutes, or until golden brown.

Makes 4-6 servings.

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