Brendan Bread Pudding from Luke's restaurant
By Janet-2
Chef John Besh of Luke's Restaurant in San Antonio created this recipe for his son, Brendan.
Ingredients
- For the bread pudding
- 4 cups whole milk
- 2 cups heavy cream
- 1 1/2 cups sugar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Grated zest of one orange
- 11 eggs, beaten
- 4 cups stale French bread, small diced
- 1 tablespoon unsalted butter
- For the sauce
- 8 tablespoons unsalted butter
- 1/2 cup light corn syrup
- 1 cup sugar
- 1 cup dark rum
- 1 cup heavy cream
- Pinch of salt
- 1 teaspoon vanilla extract
- For the candied almonds
- 1 cup sliced almonds
- 1 egg white
- 1/2 cup sugar
Preparation
Step 1
1. For the bread pudding, preheat oven to 350°.
Whisk together the milk, cream, sugar, cinnamon, vanilla, orange zest, and eggs into a large bowl. Stir in the bread cubes and soak them for 30 minutes.
Butter a 9-by-13-inch baking dish and pour mixture into it. Bake until golden, about 45 minutes.
2. For the sauce,melt the butter in a medium sauce-pan over moderate heat, until it turns a light brown color, with a rich, hazelnut aroma, about 5 minutes. Add the corn syrup, sugar, rum, cream, salt and vanilla. Reduce the sauce until it thickens enough to coat the back of a spoon, about 15 minutes. Remove from the heat.
3. For the candied almonds, mix the almonds, egg white, and sugar together in a bowl. Spread the almonds on a cookie sheet and bake in a 350° oven until golden brown, 15-18 minutes. Stir nuts every 4-5 minutes to ensure that they bake evenly.
4. To serve, scoop a large spoonful of warm bread pudding onto each of 10 plates. Pour the buttered rum sauce over the pudding and scatter candied almonds over the top.