Krendel Bread Recipe with Crème Anglaise Custard Recipe | SwissBake
A rich bread pudding made with layered Krendel bread using Soft Bun Concentrate & T55 Flour, soaked in custard and served hot with crème anglaise.
Ingredients
- SwissBake® Type 55 Flour – 960g
- SwissBake® Soft Bun Concentrate (i12815) – 40g
- Cold Water (6°C to 8°C) – 510g
- Shortening / Bakery Fat – 65g
- Granulated Sugar – 150g
- Salt – 20g
- Fresh Yeast – 35g
- Apples (peeled, finely diced) – 250g
- Pears (peeled, finely diced) – 250g
- Brown Sugar – 50g
- Unsalted Butter – 30g
- Spice Blend (Cinnamon, Nutmeg) – 10g
- SwissBake® Easy Crème Brûlée Mix (D13117) – 150g
- Heavy Cream (35% to 40%) – 400g
- Whole Milk – 400g
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