Sweet New Orleans
Wednesday - May 17, 2006
This week, Louisiana Chef Paul Prudhomme visits the show to whip up the following sweet taste of New Orleans.
NEW ORLEANS BREAD PUDDING WITH CHANTILLY CREAM
* 3 large eggs
* 1 1/4 cups sugar
* 1 1/2 teaspoons vanilla extract
* 1 1/4 teaspoons ground nutmeg
* 1 1/4 teaspoons ground cinnamon
* 1/4 cup melted unsalted butter
* 2 cups milk
* 1/2 cup raisins
* 1/2 cup coarsely chopped pecans, dry roasted
* 5 cups very stale French or Italian bread cubes, with crusts
In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about 6 minutes). Add sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well-blended. Beat in the milk, then stir in the raisins and pecans.
(The milk and egg mixture might seem too sweet and the rest of the ingredients too strong, but it will all be absorbed by the bland bread. After baking, the result is a magnificent bread pudding.)
Place the bread cubes in a greased loaf pan or baking dish. Pour the egg mixture over them and toss until the bread is soaked. Let sit until you see only a narrow bead of liquid around the pan’s edges. Soak for about 45 minutes or, if possible, 3 hours, patting the bread down into the liquid occasionally. Place in a preheated 350 degrees oven. Immediately lower heat to 300 degrees and bake 40 minutes. Increase to 425 degrees and bake until pudding is well-browned and puffy, about 15 to 20 minutes. Makes eight servings.
For Chantilly Cream:
* 2/3 cup heavy cream
* 1 teaspoon vanilla extract
* 1 teaspoon brandy
* 1 teaspoon Grand Marnier
* 1/4 cup sugar
* 2 tablespoon dairy sour cream
Refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla and Grand Marnier in the bowl and beat with an electric mixer on medium speed for 1 minute. Add sugar and sour cream; beat on medium speed for about 3 minutes or until soft peaks form. Do not overbeat. (Overbeating will make the cream grainy; once the cream becomes grainy, you can’t return it to its former consistency.) Add the chantilly cream to your bread pudding and serve.
Makes about 2 cups.
* 1/2 cup pecans, half or chopped pieces
* 4 large bananas
* 1/2 cup water
* 1/2 pound (2 sticks) unsalted butter
* 1 cup dark brown sugar, lightly packed
* 1 teaspoon vanilla
* 2 tablespoons banana cream liqueur
* 2 tablespoons Bailey’s Irish Cream liqueur
* 1 tablespoon cognac
* 1 teaspoon sesame seed oil
* vanilla ice cream For Seasoning Mix:
* 1 1/2 teaspoons cinnamon
* 1/2 teaspoon ground anise seed
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
Peel bananas and cut into diagonal slices about 1/2-inch thick. Set aside.
In a small nonstick skillet over medium heat, roast the pecans, stirring constantly until they begin to darken and give off a rich toasted aroma. Remove from heat and set aside.
In a 10-inch skillet over medium heat, whisk together the water, butter and sugar. When the butter melts, add the seasoning mix and bring to a boil, whisk frequently. Whisk in the remaining ingredients, then add the reserved bananas and pecans. Continue to cook, stirring gently for 4 minutes. Remove from heat and serve warm.
To serve: Ladle 1/2 cup of the sauce over two scoops of vanilla ice cream. Be sure the ice cream is very cold and the sauce is still warm. Serve immediately.
Makes about 4 cups of sauce, enough for eight servings.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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