Category: Recipes

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amarula bread pudding with gingerbread and barenjager brandy sauce

CLICK on the above picture for my general bread pudding recipe... but to see how this one is made, you must watch the movie below!

My daughter Karen reported on a wonderful gingerbread bread pudding made by Emeril in his legendary restaurant Delmonico’s in New Orleans. From Karen’s ‘super taster’ experienced palate and from the pictures, I had a fairly good idea on how it was made.

I confess that I sometimes eat bread pudding as a meal replacement so I really didn’t want to make my bread pudding with 100% gingerbread… especially my very flavorful gingery gingerbread. So, I cubed my gingerbread and added it as part of the total composition of breads ( the others being: croissants, sour dough bread and apple cinnamon muffins). I also reduced the cream slightly and added a cup of Amarula… which was wonderful. I made a sauce of Barenjager (it’s natural sweetness adds a lot to a sauce) and brandy!

BTW this is not a great video… but hopefully it gives you an idea

[youtube]http://www.youtube.com/watch?v=Zryh0d0Buf8[/youtube]

Bon Appetite!

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more fun with bread pudding

Protecting the Ginger Bread is an important task!

My daughter Karen had visited Emeril’s famous place in New Orleans… Delmonicos. For those who don’t know, Delmonico’s has a favored status among those who love culinary history. The Delmonico’s in New York produced a wonderful cookbook that every fine chef wants to own. The cookbook is called ‘the Epicurean.’ Even Emeril has one on display.

While Karen was at Delmonico’s, she tried an interesting twist on an ancient dessert called bread pudding. The difference is that it was made with Gingerbread.

However, I made my Gingerbread bread pudding differently, allowing the gingerbread to only be one of the breads used in the mixture ( the others being: croissants, apple spice muffins and sour dough bread. The technique isn’t really all that unusual if you remember what bread pudding was really all about. Its purpose was to allow the chef to utilize all of the extra unused bread scraps that a kitchen might produce… including but not limited to: cake, muffins, rolls, french loaves and (my favorite) croissants! Besides, for bread pudding, I tend to allow my spices to take control of the gingerbread… so diluting this with other breads only makes sense.

Here is my basic bread pudding recipe.

Gingerbread cubes, sour dough bread, apple cinnamon muffins and of course croissants! Everything is ready to be covered with the very nice custard!

Bon Appetite!

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Tiramisu is meant to be shared

[youtube]http://www.youtube.com/watch?v=jxznvFlInbY[/youtube]

It’s funny how people will always ‘help’ you in making New Year’s Resolutions. Last year, my daughters Kristin and Karen wanted me to make a book of Family and my recipes… I was happy to do so. This year Karen asked me to make one video.

First, unlike other members of my family, I have never made a video … and if this wasn’t challenging enough, I had to hold my iPhone in one hand in order to film the experience! I brought the film into Windows Film Maker and after a few choice words, it was completed.

I was planning to make Tiramisu today and so you are catching me and my surroundings… well, not on our Sunday bests. The film wasn’t scripted… which probably shows and I ended up with a smudge of meringue for the last third of the movie… but it was fun and I ended up crossing one resolution off a rather lengthy list.

Funny, I told Laura I was going to give this away… but the look she gave me said… no.

Bon Appetite!

Tiramisu: STEP-by-STEP Recipe