Recipe by Chef Michael Druker at Sonesta Philly
Winter is the perfect time for heading into the kitchen to try new recipes, especially for comfort food and seasonal desserts. We can always rely on our chefs to provide us with recipes that demonstrate our belief that #FoodisArt at Sonesta Hotels. This Winter Bread Pudding recipe from Sonesta Philadelphia Downtown Rittenhouse Square combines warm flavors like cinnamon and vanilla with the sweetness of cherries and apricots and tops it all off with a Grand Marnier orange sauce. This is a recipe that will definitely wow dinner party guests but is also easy enough to make when you just want to treat yourself.
2 loaves brioche
3 qt heavy cream
2 qt liquid egg
4 c sugar
2 tbsp vanilla
1.0 tsp cinnamon
1 qt dried bing cherries
1 qt chopped apricot
Preheat oven to 350.
Combine cream, sugar, vanilla, & cinnamon in heavy sauce pot over medium heat until sugar dissolves.
Temper in liquid eggs and set aside.
Dice 2 loaves of brioche into 2″ cubes.
Toast in oven until golden brown and place in large mixing bowl.
Mix egg mixture to bread and let sit 15 minutes.
Add apricots and dried cherries to mix.
Place in baking pan and cover with plastic and foil.
Bake for 45 minutes/ remove foil and plastic.
Bake additional 15 until golden brown.
2 lb Whole Butter
4 c Sugar
1.5 c Water
12 oz Maple Syrup
12 oz Liquid Egg
2 c Grand Marnier
Melt sugar, butter, syrup in water. Temper in liquid eggs low heat until thick. Add Grand Marnier.
Categories: Food is Art