Babka Bread Pudding

Bread pudding may be a standard baker’s secret for repurposing unsold product, but Jefferey Finkelstein’s version is a different story. You’ll find yourself needing to make extra babka to keep up with the demand for this treat. Cinnamon crème anglaise, white chocolate crèmeux, and crunchy chocolate streusel set this rendition apart. You’ll learn to make a rich bread pudding as well as each individual component. Then you’ll explore different ways to add color and texture while plating the dessert.
Upgrade To View
Watch Trailer

Jeffrey Finkelstein

“I always had a passion for bread. The beginning of Hof Kelsten bakery was in my mom’s kitchen. I took over her fridge — it was filled with dough. Every night I would shape, mold, leave overnight, then bake every morning.” Born and raised in Montreal, Jeffrey Finkelstein is the founder of Hof Kelsten bakery. After attending the International Culinary School in New York, Jeffrey went on to work in Michelin-starred restaurants such as Per Se in New York, El Bulli in Catalonia, and Noma in Copenhagen, and with world-renowned chocolatiers like Oriol Balaguer. He came back to his hometown to open Hof Kelsten, where his focus is on traditional products made with high-quality, natural ingredients. From the beginning, the bakery provided Montreal’s top restaurants with what became known as the best breads in the city. Eventually, he was able to expand Hof Kelsten, and offer a selection of baked goods and savory items to guests in a storefront bakery and deli. His panettone is one of the best in Montreal.