serves 6
3 bacon rashers, rind removed, chopped
1 medium brown onion, finely chopped
1/2 500g loaf sourdough vienna bread
1/3 cup char-grilled capsicum, coarsely chopped
1/4 cup coarsely chopped flat-leaf parsley
3/4 cup grated cheddar cheese
4 eggs, at room temperature
2 cups milk
Preheat oven to 180°C/350ºF. Grease and line a 22cm (base measurement) square cake pan or 2-litre (8-cup) ovenproof dish with baking paper.
Heat a medium frying pan over moderate heat. Add bacon and onion. Cook, stirring, 5 minutes, or until onion is soft and bacon is lightly browned.
Trim off bread crust at ends and base. Cut bread into 3cm cubes. Arrange half the bread over base of prepared pan. Top with half each of the bacon mixture, capsicum, parsley and cheese. Repeat layers.
Whisk eggs and milk in a large jug. Season with salt and pepper. Pour over bread mixture in pan. Press bread down lightly. Stand 5 minutes.
Bake 30 minutes, or until golden and set at centre. Remove from oven. Stand pudding in pan 5 minutes before cutting. Serve.
bacon recipe source: Food To Love (@foodtoloveau), via The Australian Women's Weekly
Showing posts with label bread pudding. Show all posts
Showing posts with label bread pudding. Show all posts
Friday, February 12, 2016
Sunday, November 09, 2014
3471. MAPLE-BACON-WAFFLE BREAD PUDDING
serves 8-10
8 cups 1" waffle pieces
6 large egg yolks
1-1/2 cups whole milk
1 cup heavy cream
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
10 slices center cut bacon, cooked until somewhat crisp, broken into pieces
1 tablespoon butter, melted (plus more for buttering dish)
Preheat oven to 350 degrees. Make homemade
waffles. Cut into bite-sized pieces and place on
a baking sheet. Bake in the oven for 15 minutes to crisp them up.
Remove and turn oven temperature up to 375 degrees.
Meanwhile, in a large bowl combine egg yolks,
milk, cream, syrup, vanilla and kosher salt. Mix well until combined.
Add crisped waffle pieces and bacon. Stir mixture together until waffles
pieces are coated with the egg mixture. Let sit for 30 minutes,
stirring several times.
Pour mixture into a buttered 8 x 8 baking dish
and press down until it fits. Cover with foil and bake for 50 minutes.
Remove foil during last 20 minutes of baking. Remove from the oven and
brush top with melted butter. Serve warm.
Thursday, January 09, 2014
3167. SAVORY BREAD PUDDING with TUSCAN KALE, BACON, SCALLIONS and MAPLE
serves six
2 tablespoons unsalted butter, plus more for the baking dish
1/2 lb. challah (about 1/2 loaf), cut into 1-inch cubes
3 tablespoons pure maple syrup
Kosher salt
1 bunch (about 10 oz.) Tuscan kale, ribs removed and leaves chopped into 1-inch pieces
5 strips bacon, halved to fit in the pan (if necessary)
1 bunch scallions (white and green parts), cut crosswise into thin slices (about 1 cup)
8 large eggs
2 cups whole milk
1 cup heavy cream
1/2 teaspoon sherry vinegar
freshly ground pepper
1/2 cup coarsely grated parmigiano-reggiano
Preheat the oven to 375 degrees F. Position a rack in the center of the oven. Rub a 13x9-inch baking dish all over with a little butter.
Arrange the bread cubes in a single layer on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. (They will be starting to turn golden around the edges). Let the bread cubes cool for a few minutes on the sheet and then transfer them to a large bowl.
In a small saucepan, melt the 2 tablespoons butter over medium-low heat. After the butter has melted, continue to cook it, swirling the pan occasionally, until the milk solids turn nutty brown. (This can take anywhere from 3 to 6 minutes, depending on the pan you're using). Remove the pan from the heat and stir in 2 tablespoons of the maple syrup. Drizzle the brown butter-maple mixture over the bread cubes, stirring the bread as you drizzle, and toss well. Sprinkle the bread crumbs with a little salt and toss again.
Fill a wide, large pot two-thirds full of water. Add 2 teaspoons salt and bring to a boil. Add the kale to the boiling water and start timing immediately. Taste a leaf after 4 minutes. It should not be tough or rubbery. If it is, cook for 1 to 2 minutes longer. Drain the kale very thoroughly in a fine-mesh colander in the sink. Rinse with cool water until cool enough to handle. Squeeze handfuls of the kale to remove as much excess liquid as possible and then use your fingers to loosen and separate the kale so that it isn't clumped together.
In a medium heavy nonstick skillet, cook the bacon over medium-low heat until crisp and browned, 10 to 14 minutes. Transfer the bacon to a paper towel-lined plate and let cool. When the bacon is cool enough to handle, break it up into smaller pieces. Pour off half of the bacon fat. Add the scallions to the skillet and cook, stirring, until softened and beginning to brown, about 2 minutes. Add the kale, stir well to coat the kale with the scallions and pan dripping, and remove the pan from the heat.
In a large mixing bowl, whisk together the eggs, milk, cream, remaining 1 tablespoon maple syrup, sherry vinegar, several grinds of pepper, and 3/4 teaspoon salt until well combined.
Arrange half of the bread cubes in a single layer in the prepared baking dish. Top with half of the bacon (including any crumbs), half of the kale and scallion mixture, and one-third of the Parmigiano. Repeat with the remaining bread, bacon, and veggies, and another third of the cheese. Pour the egg mixture evenly over everything. (Start at one end and pour slowly back and forth). Using your hands, gently press down on the bread and veggies to force the custard to evenly surround everything. Top with the remaining Parmigiano. Let sit for about 20 minutes and gently press down again.
Bake in the preheated oven until the bread pudding has risen and is set and dry in the middle (it will be golden all over), 40 to 45 minutes. Let settle for a few minutes and serve hot or very warm.
bacon recipe courtesy of: The Fresh & Green Table: Delicious Ideas for Bringing Vegetables Into Every Meal, by Susie Middleton; San Francisco: Chronicle Books, 2012; pp. 92-93
2 tablespoons unsalted butter, plus more for the baking dish
1/2 lb. challah (about 1/2 loaf), cut into 1-inch cubes
3 tablespoons pure maple syrup
Kosher salt
1 bunch (about 10 oz.) Tuscan kale, ribs removed and leaves chopped into 1-inch pieces
5 strips bacon, halved to fit in the pan (if necessary)
1 bunch scallions (white and green parts), cut crosswise into thin slices (about 1 cup)
8 large eggs
2 cups whole milk
1 cup heavy cream
1/2 teaspoon sherry vinegar
freshly ground pepper
1/2 cup coarsely grated parmigiano-reggiano
Preheat the oven to 375 degrees F. Position a rack in the center of the oven. Rub a 13x9-inch baking dish all over with a little butter.
Arrange the bread cubes in a single layer on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. (They will be starting to turn golden around the edges). Let the bread cubes cool for a few minutes on the sheet and then transfer them to a large bowl.
In a small saucepan, melt the 2 tablespoons butter over medium-low heat. After the butter has melted, continue to cook it, swirling the pan occasionally, until the milk solids turn nutty brown. (This can take anywhere from 3 to 6 minutes, depending on the pan you're using). Remove the pan from the heat and stir in 2 tablespoons of the maple syrup. Drizzle the brown butter-maple mixture over the bread cubes, stirring the bread as you drizzle, and toss well. Sprinkle the bread crumbs with a little salt and toss again.
Fill a wide, large pot two-thirds full of water. Add 2 teaspoons salt and bring to a boil. Add the kale to the boiling water and start timing immediately. Taste a leaf after 4 minutes. It should not be tough or rubbery. If it is, cook for 1 to 2 minutes longer. Drain the kale very thoroughly in a fine-mesh colander in the sink. Rinse with cool water until cool enough to handle. Squeeze handfuls of the kale to remove as much excess liquid as possible and then use your fingers to loosen and separate the kale so that it isn't clumped together.
In a medium heavy nonstick skillet, cook the bacon over medium-low heat until crisp and browned, 10 to 14 minutes. Transfer the bacon to a paper towel-lined plate and let cool. When the bacon is cool enough to handle, break it up into smaller pieces. Pour off half of the bacon fat. Add the scallions to the skillet and cook, stirring, until softened and beginning to brown, about 2 minutes. Add the kale, stir well to coat the kale with the scallions and pan dripping, and remove the pan from the heat.
In a large mixing bowl, whisk together the eggs, milk, cream, remaining 1 tablespoon maple syrup, sherry vinegar, several grinds of pepper, and 3/4 teaspoon salt until well combined.
Arrange half of the bread cubes in a single layer in the prepared baking dish. Top with half of the bacon (including any crumbs), half of the kale and scallion mixture, and one-third of the Parmigiano. Repeat with the remaining bread, bacon, and veggies, and another third of the cheese. Pour the egg mixture evenly over everything. (Start at one end and pour slowly back and forth). Using your hands, gently press down on the bread and veggies to force the custard to evenly surround everything. Top with the remaining Parmigiano. Let sit for about 20 minutes and gently press down again.
Bake in the preheated oven until the bread pudding has risen and is set and dry in the middle (it will be golden all over), 40 to 45 minutes. Let settle for a few minutes and serve hot or very warm.
bacon recipe courtesy of: The Fresh & Green Table: Delicious Ideas for Bringing Vegetables Into Every Meal, by Susie Middleton; San Francisco: Chronicle Books, 2012; pp. 92-93
Wednesday, December 07, 2011
2403. CHOCOLATE BREAD PUDDING with BACON CREME ANGLAISE
yields eight servings
For the bread pudding:
1 loaf of favorite bread
3 cups heavy cream
140 grams granulated sugar
38 grams 61% chocolate
38 grams 72% chocolate
100 grams yolks
1 pinch salt
For the bacon créme anglaise:
makes approx. 1 quart of sauce
2 cups Half & Half
4 strips of favorite bacon
100 grams yolks
75 grams granulated sugar
For the bread pudding: Preheat oven to 350 degrees F. Cut off crusts of bread. Dice bread into 1/2-inch cubes. Place bread into 4 oz ramekins, about 1/2 full. In large sauce pot, boil the heavy cream and sugar. Add the chocolate to the hot cream and whisk until even and smooth. Add yolks and salt, and whisk until uniform. Using a ladle or measuring cup, pour the chocolate mixture over the bread until about 1/4-inch from the rim. Bake puddings in oven for approximately 30 min, or until they jiggle.
For the bacon créme anglaise: Cook the bacon in a skillet until well caramelized. Boil the Half & Half in a small saucepot. Add the strips of bacon, but not the excess grease, to the Half & Half. Cover with plastic wrap or foil and let the bacon infuse for 15 minutes. Prepare an ice bath by placing an empty bowl on a bath of ice water. Add sugar to the Half & Half and boil mixture. Pour about half of the mixture over the yolks, and whisk together, then pour back into the saucepot. Continuously stir the custard mix over medium-high heat with a wooden spoon until the custard no longer looks watery when a finger is drawn across the back of the spoon. Strain the custard into the empty bowl on the ice bath and let it cool to room temperature. Chill in the fridge until cold. Store for up to 3 days.
bacon recipe courtesy of: Chef Jerome Chang, DessertTruck Works, 6 Clinton Street, New York, New York 10002 | for TasteBook
For the bread pudding:
1 loaf of favorite bread
3 cups heavy cream
140 grams granulated sugar
38 grams 61% chocolate
38 grams 72% chocolate
100 grams yolks
1 pinch salt
For the bacon créme anglaise:
makes approx. 1 quart of sauce
2 cups Half & Half
4 strips of favorite bacon
100 grams yolks
75 grams granulated sugar
For the bread pudding: Preheat oven to 350 degrees F. Cut off crusts of bread. Dice bread into 1/2-inch cubes. Place bread into 4 oz ramekins, about 1/2 full. In large sauce pot, boil the heavy cream and sugar. Add the chocolate to the hot cream and whisk until even and smooth. Add yolks and salt, and whisk until uniform. Using a ladle or measuring cup, pour the chocolate mixture over the bread until about 1/4-inch from the rim. Bake puddings in oven for approximately 30 min, or until they jiggle.
For the bacon créme anglaise: Cook the bacon in a skillet until well caramelized. Boil the Half & Half in a small saucepot. Add the strips of bacon, but not the excess grease, to the Half & Half. Cover with plastic wrap or foil and let the bacon infuse for 15 minutes. Prepare an ice bath by placing an empty bowl on a bath of ice water. Add sugar to the Half & Half and boil mixture. Pour about half of the mixture over the yolks, and whisk together, then pour back into the saucepot. Continuously stir the custard mix over medium-high heat with a wooden spoon until the custard no longer looks watery when a finger is drawn across the back of the spoon. Strain the custard into the empty bowl on the ice bath and let it cool to room temperature. Chill in the fridge until cold. Store for up to 3 days.
bacon recipe courtesy of: Chef Jerome Chang, DessertTruck Works, 6 Clinton Street, New York, New York 10002 | for TasteBook
Tuesday, April 26, 2011
2179. LEEK and BACON CHALLAH BREAD PUDDING
2 cups leeks, 1/2 inch slices rinsed and cleaned white and light green bits only
6-8 strips of bacon, chopped
4 tablespoons unsalted butter
fresh ground black pepper
Kosher salt
1 large loaf of Challah bread (about 10 cups), cut into 1" cubes
1-2 teaspoons fresh chives chopped
1 teaspoon fresh thyme
3 large eggs
3 cups heavy cream
a pinch of fresh nutmeg (1/8 teaspoon of less)
1 cup shredded emmenthaler or comte cheese
Place a large saute pan over medium high heat and add the bacon bits and leeks. Cook them gently for 2-3 minutes, until the leeks have softened. Reduce the heat to low, add the butter, some salt and pepper, and cover the pan. Allow the leeks and bacon to caramelize together over the heat for 20-25 minutes, stirring occasionally. The leeks will be very wilted and the bacon will be soft, but cooked through.
Meanwhile, if your bread is not a day-old, slightly stale loaf, now is a good time to toast the bread and dry it out - put it in a 350 degree oven for 5-7 minutes and it'll be crispy, as though stale. Leave the oven on. When the leeks are cooked through and the bread is dried out nicely put them aside. Find the biggest bowl you have, add the bread cubes to that bowl, add the leeks/bacon saute mix, thyme, and chives to the bread cubes. Toss well.
In a separate medium sized bowl, whisk together the heavy cream, eggs, nutmeg, and some salt and pepper. Line a 13"x9" baking pan with some parchment paper, or at least grease it lightly. Sprinkle 1/4 cup of cheese into the bottom of the pan evenly. Spread 1/2 the bread mixture over the cheese, spread another 1/4 cup of cheese on this, then the other 1/2 of bread and another 1/4 cup of cheese.
Add enough of the milk/egg mixture to cover or nearly cover the bread. Press on this gently with your hands and let it sit for 15-20 minutes. Pour the rest of the milk/egg mix over the bread, sprinkle it with some salt and the rest of the cheese. Cook at 350 degrees Fahrenheit for 1 1/2 hours, until the top is a deep golden brown and bubbly.
Let the pudding sit for 10 minutes before eating. Eat it while it's still warm.
bacon recipe courtesy of: Kathy Day, Kathy Can Cook | The Clean Plate Club, April 4, 2011
6-8 strips of bacon, chopped
4 tablespoons unsalted butter
fresh ground black pepper
Kosher salt
1 large loaf of Challah bread (about 10 cups), cut into 1" cubes
1-2 teaspoons fresh chives chopped
1 teaspoon fresh thyme
3 large eggs
3 cups heavy cream
a pinch of fresh nutmeg (1/8 teaspoon of less)
1 cup shredded emmenthaler or comte cheese
Place a large saute pan over medium high heat and add the bacon bits and leeks. Cook them gently for 2-3 minutes, until the leeks have softened. Reduce the heat to low, add the butter, some salt and pepper, and cover the pan. Allow the leeks and bacon to caramelize together over the heat for 20-25 minutes, stirring occasionally. The leeks will be very wilted and the bacon will be soft, but cooked through.
Meanwhile, if your bread is not a day-old, slightly stale loaf, now is a good time to toast the bread and dry it out - put it in a 350 degree oven for 5-7 minutes and it'll be crispy, as though stale. Leave the oven on. When the leeks are cooked through and the bread is dried out nicely put them aside. Find the biggest bowl you have, add the bread cubes to that bowl, add the leeks/bacon saute mix, thyme, and chives to the bread cubes. Toss well.
In a separate medium sized bowl, whisk together the heavy cream, eggs, nutmeg, and some salt and pepper. Line a 13"x9" baking pan with some parchment paper, or at least grease it lightly. Sprinkle 1/4 cup of cheese into the bottom of the pan evenly. Spread 1/2 the bread mixture over the cheese, spread another 1/4 cup of cheese on this, then the other 1/2 of bread and another 1/4 cup of cheese.
Add enough of the milk/egg mixture to cover or nearly cover the bread. Press on this gently with your hands and let it sit for 15-20 minutes. Pour the rest of the milk/egg mix over the bread, sprinkle it with some salt and the rest of the cheese. Cook at 350 degrees Fahrenheit for 1 1/2 hours, until the top is a deep golden brown and bubbly.
Let the pudding sit for 10 minutes before eating. Eat it while it's still warm.
bacon recipe courtesy of: Kathy Day, Kathy Can Cook | The Clean Plate Club, April 4, 2011
Thursday, November 27, 2008
1298. ARUGULA, BACON and GRUYERE BREAD PUDDING
makes 4 (main course) or 6 (side dish) servings
1 1/2 cups whole milk
1/2 cup heavy cream
5 large eggs
6 bacon slices
1 large shallot, finely chopped
3 garlic cloves, chopped
7 ounces baby arugula or baby spinach (6 1/2 cups)
6 cups cubed (1-inch) country-style bread (1 pound)
5 1/2 ounces Gruyère cheese, coarsely grated (1 1/2 cups)
Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.
Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts.
Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more.
courtesy of: Gina Marie Miraglia Eriquez, Gourmet, December 2008
1 1/2 cups whole milk
1/2 cup heavy cream
5 large eggs
6 bacon slices
1 large shallot, finely chopped
3 garlic cloves, chopped
7 ounces baby arugula or baby spinach (6 1/2 cups)
6 cups cubed (1-inch) country-style bread (1 pound)
5 1/2 ounces Gruyère cheese, coarsely grated (1 1/2 cups)
Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper towels to drain, then coarsely crumble.
Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts.
Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes, then remove foil and bake until golden in spots, about 10 minutes more.
courtesy of: Gina Marie Miraglia Eriquez, Gourmet, December 2008
Thursday, November 20, 2008
1291. PECAN PIE and BREAD PUDDING with BACON and SAUERKRAUT
yields two servings
1 medium potato, shredded
1/4 cup diced sausage
1/4 cup diced bacon
1/4 cup diced ham
2 tablespoons chopped smoked fish, optional 1/4 cup diced onions
1/2 cup diced green bell peppers
3 eggs
pinch of seasoned salt
pinch of freshly ground black pepper
1/2 cup cheddar cheese, shredded
1/2 cup sauerkraut
toast
Heat a griddle over medium-high heat. Add potatoes, sausage, bacon, ham and fish and fry until browned, approximately 5-6 minutes. Add the onions and peppers and fry until cooked through, approximately 2-3 minutes.
Scramble the eggs on the griddle and then add to potato mixture and stir to combine. Season with salt and pepper.
Place the mixture on a plate and top with the cheddar cheese.
Heat the sauerkraut on the griddle and then place over the cheese. Add toast on the side.
courtesy of: Feasting on Asphalt: The River Run by Chef Alton Brown, Stewart, Tabori & Chang, 2008
1 medium potato, shredded
1/4 cup diced sausage
1/4 cup diced bacon
1/4 cup diced ham
2 tablespoons chopped smoked fish, optional 1/4 cup diced onions
1/2 cup diced green bell peppers
3 eggs
pinch of seasoned salt
pinch of freshly ground black pepper
1/2 cup cheddar cheese, shredded
1/2 cup sauerkraut
toast
Heat a griddle over medium-high heat. Add potatoes, sausage, bacon, ham and fish and fry until browned, approximately 5-6 minutes. Add the onions and peppers and fry until cooked through, approximately 2-3 minutes.
Scramble the eggs on the griddle and then add to potato mixture and stir to combine. Season with salt and pepper.
Place the mixture on a plate and top with the cheddar cheese.
Heat the sauerkraut on the griddle and then place over the cheese. Add toast on the side.
courtesy of: Feasting on Asphalt: The River Run by Chef Alton Brown, Stewart, Tabori & Chang, 2008
Wednesday, November 29, 2006
569. PORTUGUESE BACON PUDDING with CARAMEL and FIGS
a.k.a. Pudim Do Abade de Priscos
servings: 6-8
For the pudding
390 caster sugar
300ml water
1x7.5 cm piece lemon rind
1 bay leaf
1 cinnamon stick
80g smoked bacon, rind removed and finely diced
12 egg yolks, well beaten
2 tbsp port
For the baked figs
1 fig, per portion
50ml Honey
100ml orange juice
50ml Brandy
1 tsp grated orange zest
500g toasted flaked almonds
For the bacon toffee
210g caster sugar
125ml water
40g bacon, finely shredded and blanched in boiling water for 1 minute
Heat the sugar with the water, lemon rind, bay leaf, cinnamon and finely diced bacon.
Bring to the boil and cook steadily to 220-225F on a sugar thermometer, or when a little of the mixture separates into threads when dropped into cold water. Remove from the heat, and strain through a sieve and allow to cool.
Preheat the oven to 240C/gas 9.
Add the egg yolks and port to the syrup and stir well. Then pour the pudding mixture into a large pudding basin or individual basins or dariole moulds.
Place the basin(s) in a bain-marie (or roasting tin filled with hot water to come half way up the basins) and cook in the oven for about 1 hour, if using a large pudding basin or about 35 minutes if using individual moulds. The pudding should be set and slightly golden, then remove from the oven and leave to cool until lukewarm.
To bake the figs: trim the tops and bases of the figs and prick all over with a toothpick. Stand the figs upright in an ovenproof dish. Mix together the honey, orange juice, brandy and orange zest and pour over the figs.
Cover and bake in the oven for 15-18 minutes basting from time to time.
For the bacon toffee: mix the sugar with the water in a small pan and stir until dissolved. Bring to the boil and simmer until amber in colour. Add the blanched bacon.
Using a fork or spoon, drizzle the bacon toffee into patterns on non-stick parchment and leave to cool and set.
Turn out the lukewarm pudding(s) and place a fig on top of each pudding. Sprinkle with toasted almonds and drizzle with a little of the pan liquor. Top with the crispy bacon caramel and serve.
courtesy of: Alan Coxon, Great Food Live
servings: 6-8
For the pudding
390 caster sugar
300ml water
1x7.5 cm piece lemon rind
1 bay leaf
1 cinnamon stick
80g smoked bacon, rind removed and finely diced
12 egg yolks, well beaten
2 tbsp port
For the baked figs
1 fig, per portion
50ml Honey
100ml orange juice
50ml Brandy
1 tsp grated orange zest
500g toasted flaked almonds
For the bacon toffee
210g caster sugar
125ml water
40g bacon, finely shredded and blanched in boiling water for 1 minute
Heat the sugar with the water, lemon rind, bay leaf, cinnamon and finely diced bacon.
Bring to the boil and cook steadily to 220-225F on a sugar thermometer, or when a little of the mixture separates into threads when dropped into cold water. Remove from the heat, and strain through a sieve and allow to cool.
Preheat the oven to 240C/gas 9.
Add the egg yolks and port to the syrup and stir well. Then pour the pudding mixture into a large pudding basin or individual basins or dariole moulds.
Place the basin(s) in a bain-marie (or roasting tin filled with hot water to come half way up the basins) and cook in the oven for about 1 hour, if using a large pudding basin or about 35 minutes if using individual moulds. The pudding should be set and slightly golden, then remove from the oven and leave to cool until lukewarm.
To bake the figs: trim the tops and bases of the figs and prick all over with a toothpick. Stand the figs upright in an ovenproof dish. Mix together the honey, orange juice, brandy and orange zest and pour over the figs.
Cover and bake in the oven for 15-18 minutes basting from time to time.
For the bacon toffee: mix the sugar with the water in a small pan and stir until dissolved. Bring to the boil and simmer until amber in colour. Add the blanched bacon.
Using a fork or spoon, drizzle the bacon toffee into patterns on non-stick parchment and leave to cool and set.
Turn out the lukewarm pudding(s) and place a fig on top of each pudding. Sprinkle with toasted almonds and drizzle with a little of the pan liquor. Top with the crispy bacon caramel and serve.
courtesy of: Alan Coxon, Great Food Live
Thursday, May 12, 2005
4. BACON and EGG BREAD PUDDING
serves four
8 rashers of bacon, crisply grilled, rinded and chopped
5-6 slices of bread, buttered
2 eggs
1 1/4 cups milk
1 garlic clove, crushed
1/2 cup grated Cheddar cheese
salt and black pepper
Sandwich the bacon between the bread slices, cut into triangles and arrange in a buttered ovenproof dish. Mix the eggs, milk and garlic, and season to taste. Pour over the bread and leave to soak up for about 10 minutes. Meanwhile, preheat the oven to 350˚F. Sprinkle the grated cheese over the top of the bread pudding and bake for 30-40 minutes, until golden brown. (Finish off under the grill if it needs further browning.)
courtesy of: Essential Main Courses by Linda Fraser. London: Hermes House (Anness Publishing Limited, 88-89 Blackfriars Road, London SE1 8HA), 1995, 2000, p. 24
8 rashers of bacon, crisply grilled, rinded and chopped
5-6 slices of bread, buttered
2 eggs
1 1/4 cups milk
1 garlic clove, crushed
1/2 cup grated Cheddar cheese
salt and black pepper
Sandwich the bacon between the bread slices, cut into triangles and arrange in a buttered ovenproof dish. Mix the eggs, milk and garlic, and season to taste. Pour over the bread and leave to soak up for about 10 minutes. Meanwhile, preheat the oven to 350˚F. Sprinkle the grated cheese over the top of the bread pudding and bake for 30-40 minutes, until golden brown. (Finish off under the grill if it needs further browning.)
courtesy of: Essential Main Courses by Linda Fraser. London: Hermes House (Anness Publishing Limited, 88-89 Blackfriars Road, London SE1 8HA), 1995, 2000, p. 24
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