Oven-Roasted Bread Pudding

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Credit: Rob Obermann, executive chef, Alyeska Resort, Girdwood, Alaska
The National Culinary Review, December 2003


2 pounds sourdough bread
3 quarts crème brûlée batter
1 pound apples, cored, peeled, cut into
1/6- to 1/8-inch slices
1 cup currants
6 ounces brown sugar
2 tablespoons cinnamon
1 teaspoon nutmeg
2 ounces butter
1/4 cup Yukon Jack Sauce (recipe follows)

Yukon Jack Sauce
2 large eggs
7 ounces sugar
2 ounces Yukon Jack liqueur
4 ounces whipping cream


Method: Cut bread loaf in quarters. Immerse each section in brûleé batter to moisten, then lightly squeeze to remove excess batter. Reserve batter. Tear moistened bread into 1-inch pieces into a large mixing bowl. Add apples, currants, brown sugar, cinnamon, and nutmeg and thoroughly mix. Add remaining crème brûlée batter to bread mixture. Place mixture in 4 chafing dishes and dollop each with 1 tablespoon butter. Bake on a sheet pan, with each evenly spaced, in a conventional oven at 350° F for 1 hour or until internal temperature reaches 170° F. After baking, let set 1/2 hour at room temperature to cool.

For the sauce, whip eggs and sugar just to combine. Whisk in liqueur. Place over simmering water, whisking constantly, until mixture thickens to the ribbon stage. Remove from heat; cool. In a separate bowl, whip cream to a very soft peak consistency. Stir in cooled egg mixture. Adjust consistency by adding more heavy cream to thin or whipping cream to thicken. At service, heat bread pudding and pour sauce over pudding.


40 servings


Bread/Pastry, Dessert, The National Culinary Review

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