BLUEBERRY AND WHITE CHOCOLATE BREAD PUDDING IN MINI FILLO SHELLS Courtesy of Michael N. Masseria, Executive Chef/Totally Cooked Catering, Cuyahoga Falls, OH Ingredients
8 oz. Frozen blueberries
16 oz. White bread
8 oz. White chocolate pieces
12 oz. Liquid egg product
8 oz. Heavy cream
4 oz. Sugar
1 oz. Vanilla extract
45 Athens Mini Fillo Shells
Thaw and drain blueberries. Cut bread into small quarter inch by quarter inch pieces. In a medium mixing bowl, combine bread, white chocolate, egg, cream, sugar and vanilla. Once the bread is completely saturated gently fold in the blueberries. Place one heaping teaspoonful of the mixture into each of the mini shells, place them on a sheet tray and bake in preheated 300ºF oven for 18-22 minutes until the filling is completely set. Let cool and serve either room temperature or cold.
Yield: 15 portions (3 pieces per portion)
| Ingredient |
Amount |
Cost per ounce/each |
Total |
Costing
| Frozen blueberries |
8 oz |
$0.20 |
$1.60 |
| White bread |
16 oz. |
$0.04 |
$0.64 |
| White Chocolate |
8 oz. |
$0.19 |
$1.52 |
| Liquid egg product |
8 oz. |
$0.08 |
$0.64 |
| Heavy cream |
8 oz. |
$0.08 |
$0.64 |
| Vanilla extract |
1 oz. |
$0.07 |
$0.07 |
| Athens Mini Fillo Shells |
45 each |
$0.14 |
$6.30 |
| $11.85 |
Cost per portion: $0.79
Retail price per portion: $3.00
Food cost: 26%
Profit percentage: 74%
|