Mom’s Best!

Bring the comforting flavors of mom’s homemade sweets to your table with Chef Maria’s take on bread pudding. Savor this creamy, fruity dessert and then go tell her how much you loved it at SOBEWFF 2018!

Mom’s Bread Pudding

INGREDIENTS:

2 cups heavy cream
1/2 cup sugar
1 each vanilla bean, seeded
1/4 tsp. orange zest
1/4 tsp. lemon zest
4 each egg yolks (large)
1 cup baguette bread, cubed
1/4 cup shortbread cookie crumbs
1/8 cup cherries, pitted and halved
1/4 cup vanilla ice cream
1/8 cup dulce de leche

PREPARATION:

Preheat oven to 220°F. In a small pot heat heavy cream, sugar, vanilla bean, orange and lemon zest to a simmer. Whisk egg yolks in a medium bowl and once cream has been infused slowly begin tempering hot cream to yolks and strain. Place baguette in another bowl and add some of the hot cream on top to let it soak and absorb the bread pudding custard. Once bread has soaked for about 15 minutes, gather desired baking dish and place soaked bread in the bottom of the dish. Fill with the rest of the custard. Bake for about 40 minutes in a bain-marie or until custard no longer jiggles in the middle. Once custard is set, remove from oven. Cool. Top with shortbread crumbs, vanilla ice cream, cherries and a drizzle of dulce de leche. Enjoy!

By PASTRY CHEF MARIA ORANTES
Food Comma Hospitality Group
See her @SOBEWFF on February 23, 2018
sobewff.org/pubbelly