Lunchbreak: Bread pudding with cream anglaise and bourbon caramel sauce

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Jared Case - Executive Chef

Del Frisco's Double Eagle Steakhouse
58 E. Oak Street
Chicago
(312) 888-2499
delfriscos.com

Bread Pudding

Ingredients:
1 qt heavy cream
12 oz sugar
10 egg yolks
1 loaf brioche, large dice
2 Tbs vanilla extract
1 vanilla bean, split and scraped
1 cinnamon stick
1 tsp fresh grated nutmeg

Directions:
Combine cinnamon stick, nutmeg, cream, vanilla bean, vanilla extract and half of the sugar in a sauce pot. Place pot on stove and bring to a simmer stirring occasionally. Combine egg yolks and remaining sugar in a mixing bowl. Temper the egg yolks with the hot cream by adding a small amount and stirring repeating the process until the whole of the cream has been added to the yolks and place mixture immediately into an ice bath and cool. Pour the cream and egg mixture (custard) over the brioche. Mix the custard into the bread and set aside allowing a couple minutes for the bread to absorb the custard. Spoon the bread mixture into a greased 10” cake pan.  Bake at 350 degrees in a convection oven for approximately 15 to 20 minutes until golden brown on top. Serve warm with nutmeg-scented cream anglaise and bourbon caramel sauce.

Caramel Sauce

Ingredients:
2 cups granulated sugar
1/2 cup water
2 cups heavy cream
2 oz bourbon

Directions:
Combine sugar and water and place on stove. Cook sugar until it reaches 340 degrees. While the sugar is cooking bring cream to a simmer. Add Cream to the sugar 1/4 cup at a time until you’ve combined all the cream remove from stove add bourbon and reserve for later use.

Vanilla Sauce/Cream Anglaise

Ingredients:
2 cups heavy cream
3/4 cup granulated sugar
5 egg yolks
1 cinnamon stick
1/2 vanilla bean, split and scraped
1 Tbs vanilla extract

Directions:
Combine sugar, cream, cinnamon stick, vanilla extract and vanilla bean in a pot and bring to a simmer. Temper the egg yolks with the hot cream by adding a small amount and stirring repeating the process until the whole of the cream has been added to the yolks. Replace on stove and cook stirring constantly until the mixture thickens (approx 3min) strain through a fine sieve and place immediately in an ice bath. The sauce is ready to use once chilled.