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Bread pudding recipe question

post #1 of 2
Thread Starter 

Hi,

 

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:

Remove the sides of the brioche bread, cut into pieces & soak in cream.

 

 

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? 

 

Thanks!

 

post #2 of 2
Those measurements mean nothing to me, sorry. I just wanted to advise you to find another recipe. Going from 700 to 8 is a HUGE factor to scale by. You are really playing with fire any time you adjust a recipe this much. Any slight amount that is off in the original will be almost 100 times off after scaling. There are a lot of things that can go wrong when you try to adjust by very large factors

Good luck!
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
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A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
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