I have a recipe for a brioche bread pudding. The recipe has a portion size of 700, and calls for the following (amongst other things):
Brioche bread 36 no. ( 9 four inch pans)
Heavy cream 14 ea
I don't understand these measurements. The step that uses these ingredients is:
I am trying to reduce the portions from 700 to 8, but don't know how to handle these two ingredients. Do the measurements above mean anything to anyone?