Lunchbreak: Baker Miller chefs Dave and Megan Miller make plum bread pudding and discuss The James Beard Foundation’s Taste America

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Dave Miller

Megan Miller

Baker Miller
4610 N. Western Avenue
Chicago
(312) 208-5639
www.bakermillerchicago.com

Event:
James Beard Taste America
October 23-24

For tickets and more information:

www.jbftasteamerica.org/

Plum Bread Pudding

Ingredients:
1 loaf:
Country Loaf: 5 cups cubed bread
2 eggs
Sugar #1: 3 Tbs
Sugar #2: 2 Tbs
1 tsp molasses
Salt #1: 1/8 teaspoon
Salt #2: 1/4 teaspoon
1 1/2 cups heavy cream
Vanilla Paste #1: 1/2 tsp
Vanilla Paste #2: 1/2 tsp
Butter #2: 2 Tbs
1/4 tsp nutmeg
1 tsp orange zest
3 cups (10 oz) plums -chopped
3/4 cup toasted pecans - chopped

Directions:
Cube bread into 3/4” cubes and toast at 400 for 7 minutes. Whisk sugar #1, salt #1, and eggs together. Bring cream to simmer and gradually whisk into egg mixture. Push custard through a fine mesh seive. Add 1/2 teaspoon of vanilla. Cool for 45 minutes. Whisk sugar #2, molasses and butter in a skillet until smooth sauce forms. Add salt, orange zest, nutmeg, 1/2 teaspoon of vanilla and plums and cook for 30 seconds -- you will have some syrup, save for later use. Lay parchment on the bottom of the pans and spray.

Layer in this order:
1/3 bread
1/2 plums
1/2 syrup
1/3 bread
the rest of the plums
the rest of the syrup
3/4 pecans
the rest of the bread
the rest of the pecans
top with the custard

Let stand 30 minutes. Put in a pan with water in the oven. Bake at 325 for 90 minutes.