[ Breaking Bread ]
Chef Watson’s Bread Pudding
Sponsored by 44 Mills Kitchen & Tap Restaurant Yield: 12 portions INGREDIENTS • Ciabatta Bread, Cubed 1”x1”..................................3 Loaves • Cinnamon, Ground...................................................... 3 TBS • Brown Sugar ................................................................8 OZ • Seasonal Fruit, Diced ..................................................16 OZ • Vanilla.......................................................................... 1 TBS • Fruit Puree (Your Favorite Seasonal Puree)...................8 OZ • White Sugar ...............................................................24 OZ • Brown Sugar .................................................................8 OZ • Egg Yolks ................................................................ 12 QTY • Whole Milk.................................................................64 OZ • Heavy Cream ............................................................... 1 QT
DIRECTIONS 1. In a large bowl, toss bread, brown sugar, cinnamon, fruit, fruit puree and vanilla until bread is coated. 2. Spread on baking pan and dry in oven at 300°F for about 20 minutes. Stir every 5 minutes. 3. In a medium-sized sauce pot, add cream, milk and white sugar. Bring to a slight simmer and shut off heat. 4. Gradually add heated milk mixture to egg yolks in a separate bowl, adding 6 ounces at a time. 5. Line dried bread in baking or brownie pan with parchment paper lining the bottom. 6. Pour milk mixture over bread. Bread will slowly absorb milk, which leads to adding more. (You may not have to use all the mixture, depending on how dry the bread is.) 7. Once bread absorbs the milk mixture, move bread around to ensure all air pockets are removed. Cover with parchment paper and then foil. 8. Bake at 325°F for about 25 minutes. Remove covering from top and bake for an additional 5 minutes to add color on top. 9. When the pudding is solid with a little bit of movement, remove from oven and cool. 10. Serve with your favorite ice cream, or gelato, and a warm hot toddy. Chef Mike Watson is a Jacksonville, FL native and one of five kids. His culinary career began at the age of 16 as a prep cook at Bistro AIX in Jacksonville, FL under James Beard award nominee Chef Tom Gray. Those years sparked his passion for culinary arts and defined his career ambitions.
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November 2019 | 23
