Bread pudding fan? “While visiting Michigan over the holidays, we had the most amazing bread pudding at Edison’s restaurant at the Marriott Dearborn Inn. I have eaten many a bread pudding, but this one was to die for!” writes Lisa Peterson of Simi Valley. Chef Kieran Savage was happy to share the recipe.
The Dearborn Inn’s Bread Pudding
Time: 1 hour, 15 minutes
Serves 8 to 12
8 egg yolks
1/2 cup sugar
2 cups heavy cream
1/2 vanilla bean, split and scraped
1 (1-lb.) brioche bread, crust removed and cut or broken into 1-inch squares
1 cup semisweet chocolate chips
Heat the oven to 350 degrees. Bring a pot of water to a simmer on the stove to use as a hot water bath.
Whisk together the eggs and sugar in a bowl and set aside. Combine the cream and vanilla bean in a saucepan, and heat to a bare simmer. Remove from heat and pour a little of the cream into the egg mixture while whisking, to temper the eggs, then whisk the remaining cream until fully combined. Strain the mixture into a large bowl, discarding the vanilla pod.
Fold the bread cubes in with the custard base, and set aside for a few minutes to give the bread time to soak in the custard. When the bread is soaked and the mixture is cooled slightly, very gently fold in most of the chocolate chips. Spoon the mixture into a greased 2-quart baking or gratin dish, and sprinkle over the remaining chocolate chips. Place the baking dish in a roasting pan and fill the larger pan with the hot water to form a water bath.
Carefully place the roasting pan in the oven and bake until the bread pudding puffs and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Serve warm.
Each of 12 servings: 387 calories; 6 g protein; 37 g carbohydrates; 2 g fiber; 26 g fat; 15 g saturated fat; 198 mg cholesterol; 19 g sugar; 199 mg sodium
Note: Adapted from chef Kieran Savage of the Dearborn Inn in Dearborn, Mich.
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