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

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Dave Miller

Megan Miller

Baker Miller
4610 N. Western Avenue
(312) 208-5639

James Beard Taste America
October 23-24

For tickets and more information:

Plum Bread Pudding

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

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.

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