Sous Vide Bread Pudding

Bread pudding cooked SV 170° F for 2 hours, served with scratch made dulce de leche (previously cooked SV) and whipped cream. I used the Hokkaido Milk bread that I posted about previously. I really like this bread, a good dense but airy texture.

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Comments

ejf12009

How did you seal the bread/custard to be cooked SV? Seems like it'd be easy to crush everything.

fisher23

I put it in a bread pan, then put that in a large bag and cancelled the vacuum after the majority of the air was removed. I only have an edge sealer, but have gotten proficient at stopping the vacuum before the liquids start getting sucked out. Learned that one from @HammeredChef_DEFINITELY_does_NOT_work_at_22134 and his meatloaf recipe.

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