Sous Vide Cherry and Maple Bread Pudding with Vanilla Creme

Sous Vide Cherry and Maple Bread Pudding with Vanilla Creme

Happy Valentine's Day!

Maple Bread Pudding - Ingredients:

  • 1 pound brioche loaf or rolls, broken or cut into small pieces
  • 1/2 cup tart cherries, dried
  • 2 cups heavy whipping cream
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla bean paste, high quality, or extract
  • 3 large eggs, whole
  • 1/2 cup maple sugar
  • 1/2 teaspoon lemon zest
  • 2 tablespoons unsalted "sweet" butter, melted Butter or nonstick spray
  • 1/4 cup unsalted "sweet" butter, melted cherry syrup (optional), see recipe 
  • Creme anglaise (optional), see recipe for garnish 
  • Fresh cherries (optional) for garnish 
  • Mint leaves (optional)

Maple Bread Pudding - Directions:

  1. Preheat the water bath using VacMaster SV1SV5 or SV10 to 77°C/171°F.
  2. In a large mixing bowl, whisk the cream, maple sugar, eggs, lemon zest, vanilla, and salt.
  3. Add the brioche and dried cherries and toss thoroughly to coat.
  4. Using pan spray or similar lubricate, spray the insides of individual sealable jars as well as the insides of the lids.
  5. Divide the mixture between the jars.
  6. Seal the jars and gently lower into the the preheated water bath.
  7. Cook the puddings for 2 hours.
  8. When finished, gently remove the jars from the water bath and place on a cooling rack to lessen he thermal shock and let sit until cool enough to handle.
  9. Carefully open jar lids and brush the tops with melted butter.
  10. Serve with the creme anglaise and dried tart cherry syrup  garnishing with fresh cherries and mint.

Sous Vide Creme Anglaise - Ingredients:

  • 1 tablespoon vanilla bean paste, high quality, or extract
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 1/4 tablespoon sugar, granulated
  • 1 teaspoon sea salt, fine

Sous Vide Creme Anglaise - Directions:

  1. Set a water bath to 181.5°F / 83 °C using at VacMaster SV1, SV5 or SV10.
  2. In a bowl, combine all ingredients and whisk, then strain through a chinois/fine mesh sieve.
  3. Using the Multi-Ring Bag Stand Holder and an appropriate sized vacuum sealed bag, add strained cream.
  4. Using a VacMaster Chamber Machine vacuum seal the bag.
  5. Gently place into the preheated water bath for 1 to 2 hours or until the mixture has thickened, massaging the bag about every 30 minutes to prevent lumping.
  6. Remove from the water and set aside or chill.
  7. Can be used hot or cold.

Dried Tart Cherry Syrup - Ingredients:

  • 8 ounces dried tart cherries
  • 2 cups sugar, granulated
  • 2 cups water, filtered

Dried Tart Cherry Syrup - Directions:

  1. Preheat the water bath using VacMaster SV1, SV5 or SV10 to 188ºF/87ºC
  2. Using the VacMaster Multi-Ring Bag Stand Holder and an appropriate sized VacMaster bag, add the cherries, sugar and water.
  3. Using a VacMaster chamber machine, vacuum seal the bag.
  4. Gently place the sealed bag in the preheated water bath and cook up to 10 hours.
  5. Careful remove the bag and chill in a ice bath and place the contents into a high speed blender or similar and puree.
  6. Alternatively you can strain the syrup through a fine mesh sieve discarding the cherries for a thinner syrup. Use as needed.