Hummingbird Bread Pudding Chef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe

Ingredients for Bread Pudding:

• 360 g The Perfect Purée Carmelized Pineapple Concentrate, thawed
• 6 large croissants
• 680 g heavy cream
• 6 eggs
• 128 g granulated sugar
• 21 g AP flour
• 2 g salt
• 28 g vanilla extract
• 1 tbsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. ground allspice
• 125 g pecans, toasted
• 200 g banana, large dice
• 100 g dried pineapple, diced

Method for Bread Pudding:

1. Bring puree to a boil to a simmer; reduce puree to 180 g.
2. Cut croissants into large pieces; toast in a 320 F convection for 5-7 minutes.
3. Combine heavy cream, eggs, sugar, flour, salt, vanilla, spices, and cooled pineapple puree.
4. Portion between 16, buttered and sugared, 4 oz ramekins or silicone molds.
5. Refrigerate overnight.
6. Bake at 320 F convection until it registers 160-165 F internal temperature.

Ingredients for Cream Cheese Crème Anglaise:

• 84 g heavy cream
• 141 g whole milk
• 50 g egg yolks
• 63 g granulated sugar
• 10 g vanilla bean paste
• 100 g cream cheese, softened

Method for Cream Cheese Crème Anglaise:

1. Make a crème anglaise.
2. Strain over the cream cheese.
3. Emulsify with an immersion blender.
4. Cool to 85 F before storing.

Finishing Method:

1. Unmold the bread puddings; reheat at 320 F for 5 – 7 minutes if not serving immediately.
2. Sprinkle the tops with granulated sugar and torch.