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!