From the menu of . . . Atlanta Fish Market, 265 Pharr Road N.E., Atlanta. 404-262-3165, www.buckheadrestaurants.com
Q: Greetings! I really, really enjoy your column and it is one of the main reasons I subscribe to the AJC. I was in the Atlanta Fish Market in Buckhead recently and had the best bread pudding I ever had. I told the waiter I was going to request that the AJC call the chef for his recipe. This recipe was light and moist with plump raisins and just delectable. I do hope you can acquire it. I make bread pudding a lot and have never been completely satisfied with the recipes and it would help me to have this particular recipe.
Thank you! Thank you!
Judy Daniel, Johns Creek
A: Chef Bobby Holley provided the recipe for the Atlanta Fish Market's bread pudding, the most popular dessert on the menu. This pudding was created by Pano Karatassos, founder and CEO of the Buckhead Life Restaurant Group. The Atlanta Fish Market is one of the 14 restaurants he oversees.
The restaurant kitchen uses challah from Buckhead Bread, the group’s bakery, to make the pudding. You can purchase a loaf there, make your own challah or find a similar egg-rich bread at your grocer’s bakery. Tuaca is a vanilla-citrus liqueur. Holley says you can leave it out but he feels it really makes a difference in the recipe.
When you enjoy this at the restaurant, you’ll find it garnished with the light custard sauce called creme anglaise, ice cream and powdered sugar. Holley suggests the ice cream alone will be just fine when you serve it at home.
Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of” and the name of the restaurant in the subject line.
Atlanta Fish Market’s Bread Pudding
Hands on: 15 minutes
Total time: 55 minutes plus soaking time
Serves: eight
1 cup raisins
1/4 cup creme de banana
1/4 cup Tuaca
1/4 cup dark rum
7 tablespoons granulated sugar, divided
7 eggs
3/8 cup heavy cream
12 ounces challah, cut into 1-inch cubes
1/2 cup dark brown sugar, lightly packed
In a small bowl, combine raisins, creme de banana, Tuaca and rum. Let sit for one hour.
Preheat oven to 300 degrees. Lightly grease a 1-1/2-quart baking dish and sprinkle with 1 tablespoon granulated sugar. In a roasting pan large enough to hold the baking dish, prepare a water bath by filling the pan halfway with water. Make sure when you place the baking dish in the roasting pan that the water will not overflow the pan.
In a medium bowl, whisk together remaining granulated sugar with eggs and cream. Add bread cubes, soaked raisins and any liquor remaining in the bowl and lightly toss. Do not over mix. Pour into prepared baking dish. Sprinkle evenly with brown sugar and cover baking dish with foil. Place baking dish in roasting pan and carefully put into oven. Bake 40 minutes, then uncover. Bake 10 minutes more or until top is golden brown and pudding is bubbling. Remove from oven and cool slightly before serving.
Per serving: 417 calories (26 percent from fat), 11 grams total fat (4 grams saturated), 201 milligrams cholesterol, 60 grams carbohydrates, 10 grams protein, 270 milligrams sodium, 1 gram dietary fiber.
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