Photography by
Kemper Studios
|
|
|
Cunningham's Catering and Supper Club’s 2005 Chefs' Gala entry: White Chocolate Raspberry Bread Pudding served with a Bourbon-Pecan Sauce and Crème Anglaise as prepared by Chef Stephanie Sloan.
Cunningham's Catering and Supper Club
Scott Cunningham, owner
10 South Tejon Street
Colorado Springs, Colorado
719-444-8686
|
White Chocolate Raspberry Bread Pudding served with a Bourbon-Pecan Sauce and Crème Anglaise
by Stephanie Sloan
| 2 tablespoon butter to butter pan |
3/4 cup brown sugar |
| 1 pound brioche, uncut loaves, then diced |
2 oz. butter, melted |
| 1 pint milk |
6 oz. white chocolate |
| 3 eggs |
½ oz. Framboise |
| 3 egg yolks |
½ tsp. vanilla extract |
| 1 cup frozen raspberries, thawed |
|
Preheat oven to 350 degrees. Butter a 1-quart ramekin. Toss diced brioche with 2 oz. melted butter and set aside. Scorch milk with brown sugar. Beat together eggs and egg yolks and temper with scorched milk; add Framboise and vanilla extract.
Layer brioche into buttered ramekin. Top with raspberries ending with another layer of brioche. Bake at 350 degrees for 30-35 minutes or until custard sets.
Raspberry Cream Anglaise
4 egg yolks
1/4 cup sugar
1 cup heavy cream
1/4 cup Framboise
In a stainless steel saucepan, scorch heavy cream with sugar. Beat egg yolks in a bowl and whisk until smooth and light yellow. Slowly, a little at a t time, add the boiling cream to the yolks and whisk in. Place the mixture back in saucepan and heat stirring constantly, until the sauce begins to thicken (185-190 degrees). DO NOT BOIL!!. Remove from heat and stir in Framboise.
Raspberry Sauce
½ cup frozen raspberries, thawed
2 tbsp. simple syrup
Puree until smooth and then strain.
|
|
