Sunday, September 13, 2009

Westerdam to Alaska: A Taste Of Holland America Line

Westerdam Bread Pudding

Holland America Line’s signature dessert is what many passengers consider the world’s best bread pudding. For your pleasure, Westerdam’s Executive Chef Franck Tieben shares the recipe below and a hearty BON APPETIT!


Bread Filling

White toast or sandwich bread, 1.5 lb
Melted butter, 3 oz
Raisins, 8 oz
Zest of one lemon
Rum & Grand Marnier to taste

Pudding for Filling

Milk, 1.3 quart
Eggs, 6
Egg yolks, 3
Sugar, 11 oz
Vanilla bean, 1
Cinnamon powder to taste

Vanilla Sauce

Milk, 1 quart
Egg yolks, 10
Sugar, 12 oz
Vanilla bean, 1

Pudding Preparation:

-- Cut bread in 1-inch cubes, sprinkle with melted butter and slightly toast in oven.
-- Boil milk with half the amount of sugar, add vanilla bean and lemon zests.
-- Whip eggs with the other half of sugar, slowly add hot milk while whisking and combine with the rest of the ingredients.
-- Place filling in a buttered mold, sprinkle with cinnamon.
-- Set mold in a “water bath” in the oven and bake at 330° for 40 minutes.

Vanilla Sauce:

-- Bring milk and sugar to boil, add cut vanilla bean and allow to cool down for a minute.
-- Beat egg yolks and slowly add hot milk while whipping the egg yolks.
-- Put in a hot water bath and constantly whip the sauce until it thickens. Do not allow it to boil.

Arrange the cut bread pudding on a mirror of vanilla sauce and enjoy!

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