Custard & Bread Pudding
- 4 Whole Eggs
- 1 Cup Granulated Sugar
- 1/4 Cup Unsalted Butter – Melted
- 1 Qt. Half & Half
- 1 Tbsp Vanilla Extract
- .3 Oz. Mint – Minced Fine
Bread Pudding Assembly:
- 8 Oz. Brioche or Sweet Bread – Cubed
- 8 Oz. Panettone – Cubed
- 1/2 Cup White Raisins
- 1/2 Cup Dark Raisins
- 1/2 Cup Chocolate Chips
Method of Preparation:
- In a stainless steal bowl combine the eggs, sugar, melted butter, half & half, vanilla and mint. Mix this all well to incorporate all the ingredients.
- Cube both the Brioche and Panettone bread and place this on a sheet tray in a 350F oven for 20 to 30 minutes to dry the bread out before combining with the custard. When lightly brown and crisp remove the bread from the oven and allow it to cool down to room temperature.
- In a half size hotel pan spray the edges and bottom with a nonstick spray. Layer half the bread into the bottom spreading it evenly about 1 to 1.5 inches from the bottom of the pan. Pour half the custard over the bread and allow it to soak in the custard. In a bowl combine the remaining bread and custard separately and allow the bread to soak as well.
- Mix together the raisins and chocolate chips and pour half of this mixture evenly over the bread and custard mixture pressing this into the mixture. Mix half of this into the bowl and toss this with the bread and the custard.
- Place this all in the hotel pan and press it down. Toss the remaining chocolate chips and raisins evenly over the top.
- Place this in a water bath in a 350F oven for 35 to 40 minutes until the pudding is firm and returns when pressing down onto it. Remove from the oven and allow to cool. Place this in the refrigerator until ready for service.
- 1/2 Cup Unsalted Butter
- 1 1/2 Cups Half & Half
- 3/4 Cup Granulated Sugar
- 1 Whole Egg
- 1/2 Cup Sour Mash Bourbon
- 1 Tbsp Corn Starch
Method of Preparation:
- In a sauce pan place the butter on a low fire to melt fully. In a separate bowl combine the sugar, half & half, egg, and corn starch. Mix this all well with a whisk.
- Add this mixture to the melted butter and bring the liquid up to 160F so not to curdle the egg. Add the bourbon and stir this on a low heat until it is smooth and thick.
- Allow this to cool to room temperature and refrigerate for service. This sauce can be reheated and served warm for service or chilled.
Assembly, Service and Cooking Procedure:
After the pudding is cooled over night cut the pan into 4 by 3 square cuts for a services portion. Cut this in half and arrange the triangle crossing over each other. Pour a 1.5 oz. serving of whisky sauce over and around the pudding. Pipe a rosette of whip cream on the plate with some cookies garnished on the dish. Garnish this with a mint sprig and some spun sugar on top for a garnish.