Reading now (+ bread pudding w/pecans & maple syrup)
|October 27, 2009||Posted by ameliaps under autumn, bread pudding, dessert, holidays, winter|
What am I reading right now?
I was attracted by the cover first and then when I read the line up of writers it was done. I had to get this book: Earth to Table by Jeff Crump and Bettina Schormann (Random House, 2009). It is local, sustainable and seasonal cooking inspiration at its top. Jeff hails from Chez Panisse and the Fat Duck, and Bettina is a pastry guru.
These days it seems like many people has signed up for a CSA or at the minimum goes to the farmers market on Sundays. We’re becoming “locavores”. And its a wonderful thing, because there is a whole farm to table movement promoting food that is healthy, locally grown and in-season. This is book talks about all this, and more. It is also beautifully photographed (I have on my kitchen book dosplay right now) and the recipes are “real” and comforting. I tried the bread pudding and it melted in my mouth. Even my husband, who has some sort of an aversion for spoon desserts, licked his plate clean.
Bread pudding with raisins, pecans and maple syrup
I modified the recipe slightly.
1/2 cup dried berries (currants, cherries and/or raisins)
8 cups cubed day-old brioche (or challah bread)
1/2 cup sugar
2 cups whipping (35%) cream
1 tsp ground nutmeg
1 tsp ground cinnamon
1 Tbsp vanilla extract
1 orange, grated zest and juice
1/4 cup chopped pecans, slightly toasted
1/4 cup maple syrup
Preheat oven to 350F.
Place dried berries in a bowl and cover with hot water. Let soak for at least 10 minutes.
Place bread cubes in a shallow baking dish and set aside.
In a bowl whisk together eggs and sugar. Stir in cream, nutmeg, cinnamon, vanilla, orange zest and juice.
Drain dried berries and sprinkle evenly over the bread. Repeat with the pecans.
Pour in the egg mixture, making sure the bread is evenly saturated. Cover with foil.
Place baking dish in a large roasting pan, place in oven and pour in enough hot water to come halfway up the sides of the dish. Bake for 45 minutes. Remove foil and bake until golden and puffed, about 15 minutes. Pour maple syrup over top.
Let stand for at least 20 minutes and serve with vanilla ice-cream or vanilla creme anglaise.