Wednesday, December 07, 2011


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

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