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Home / Southern Bread Pudding Gelato

Southern Bread Pudding Gelato

Southern Bread Pudding Gelato

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Southern Bread Pudding Gelato
  • Cold Process Southern Bread Pudding Gelato

Southern Bread Pudding Gelato

3000g (105.8oz)
300g (10.6oz)
500g (17.6oz)
250g (8.8oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)
80g (2.8oz)
80g (2.8oz)
453g (16.0oz)

* can be replaced with

Method of Preparation

  1. Toast bread and place in a plastic bucket.
  2. Combine all ingredients in except toast in a plastic bucket.
  3. Mix well for 2-3 minutes using an immersion blender.
  4. Place in Hot Process machine and process according to machine’s instructions.
  5. Extract hot mix into container with toast. Do not mix.
  6. Cover and allow to infuse overnight.
  7. Carefully strain toast out of mix.
  8. Place mix into batch freezer and freeze according to manufacturer’s instructions.

Cold Process Southern Bread Pudding Gelato

3000g (105.8oz)
300g (10.6oz)
500g (17.6oz)
250g (8.8oz)
60g (2.1oz)
300g (10.6oz)
80g (2.8oz)
80g (2.8oz)
453g (16.0oz)

* can be replaced with

Method of Preparation

  1. Toast bread and place in a plastic bucket.
  2. Bring milk to a boil and pour onto toast.
  3. Cover, place in refrigerator, and allow to infuse overnight.
  4. Strain out toast carefully, and combine milk with all remaining ingredients.
  5. Mix well for 2-3 minutes using an immersion blender.
  6. Place mix into batch freezer and freeze according to manufacturer’s instructions.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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