Bread Pudding

Not just any Bread Pudding.

Before we get to the recipe I must share the story behind it.
February 2008, my wife and I visited GW Fins (now closed in CLT) and enjoyed a fabulous entrée. As we
contemplated which desert to order we had the same thought related to seeing bread pudding on an
upscale restaurant menu and thought this should be a bit different, and it definitely was.
With the first bite my wife said I have never had anything like this. Below represents the conversation
between myself-wife-waiter-chef.
Waiter: Did you like the desert?
Wife/Me: We loved it!
Me: Can you tell me what type of bread was used as I would like to duplicate the recipe?
Waiter: Hold on, I will have the Chef come over.
Me: No, don’t do that the restaurant is packed and he is probably slammed.
Waiter: **Winks**
Chef: Hi, I heard you loved the desert. Give me your email address and I will send you the recipe.
Me: No way, are you not afraid I will open a restaurant across the street and take your business?
Chef: No, you loved the food and you will be back.
He was right we frequented the restaurant until they closed. With all that said enjoy the recipe below.

Ingredients

4 oz French bread, cut 1” cubes
2 oz white chocolate cut ½ dice
2 oz dark chocolate cubed ¼ x ¼
1/8 lb unsalted butter (1/2 stick)
1/2 cup sugar
1 cup milk

1 cup heavy cream
3 ½ eggs
1/4 tablespoon vanilla extract
1/4 cup pecan halves

Instructions

1. Cut and weight the French bread. Dry in a 275 degree oven until crisp with no color. Reserve.
2. Cut the dark chocolate into ¼ inch chunks.
3. Place the sugar, cream and milk in a thick bottomed saucepan and bring to a simmer. Remove
   from the heat and add the white chocolate. Stir until melted.
4. Mix the eggs and add the vanilla extract. Wisk in the hot cream mixture (Wisk away as you don’t
   want scrambled eggs).
5. Place in a deep hotel pan and refrigerate until cold. When custard is cooled add dried bread,
   dark chocolate and pecans.

Caramel instructions

Bring 1 cup of water to a boil in a large saucepan and add 4 cups of sugar. Do not stir and continue
to cook on high heat until sugar is medium brown (about 340 degrees). Remove from heat and
gradually add 12 ounces of water in a thin stream while stirring constantly. Reserve. Unused
portions can be refrigerated for future use.

Baking Instructions

Spray desired number of coffee cups (I use ramekins) with Vegaline and pour in 1 ounce of
caramelized sugar. Fill to the top with bread pudding mixture (try to get even amounts of liquid,
bread and chocolates in each container) and bake in a water bath at 325 degrees for approximately
45 minutes or until interior temperature of 170 degrees is reached.
This might sounds like a bit much but trust me it’s worth it!!