Chef Majid Amoorpour of Bistro La Bon was kind enough to share his Bread Pudding, one of the Queen City’s most immaculately presented desserts and favorite of ours. This creamy decadence is not for the light of heart…or the lactose intolerant.
Brioche Bread Pudding
Ingredients:
8 Eggs, large
3 cups whole milk
2 cups of sugar
3oz. bourbon
20oz. brioche, cubed
Butter to prepare ramekins.
Directions for bread pudding: Beat eggs well and combine with milk, sugar, and bourbon. Stir to dissolve sugar. Add mixture to cubed brioche and mix lightly until brioche is evenly moist. Let sit for one hour, refrigerated. Portion into 6oz buttered ramekins, packed lightly. Bake in a preheated 375 degree oven for eight minutes or until tops are well browned. Serve immediately with caramel sauce. Recipe will yield 8-10 bread puddings depending on how high the ramekins are filled.
Caramel Sauce
Ingredients:
1tsp. vanilla extract
1cup sugar
1/4 cup heavy cream
Directions for caramel sauce: Add vanilla extract to heavy cream. Add sugar to a heavy bottomed sauté pan over medium heat. As sugar begins to melt, slowly swirl pan to incorporate the un-melted sugar. When sugar is melted and reaches a consistent caramel color, remove from heat. Immediately add heavy cream mixture while whisking. Take care when adding the cream as the caramel will bubble intensely.
