Posts Tagged ‘bread pudding’

Beck’s Cajun Cafe 30th Street Station Specials 9/9 to 9/14

September 9, 2013

 Enjoy this week’s specials at Beck’s Cajun Café @ 30th Street Station. Amtrak, IRS and police employees show your employee I.D. at the register and get 10% off on any menu item (daily specials not included). College students too!

Want a chance to win big? Enter the new, celebrity judged “Best of Beck’s” Recipe Contest. You create a recipe using the new Beck’s Kitchen Pantry line of condiments and enter it on the Beck’s Facebook page. Click for details.

Monday, 9/9

Grilled Muffaletta: mortadella, capicolla, salami, sharp provolone & olive salad, $5.25.

Make it a platter, $8.95.

Beck’s Famous Bread Pudding $1.00 off, today only!

Cajun Trio Platter: Shrimp, Chicken & Sausage Jambalaya W/ Fried Mac & Cheese, and Collard Greens.

 

Tuesday, 9/10

Tuesday-Free Zapp’s Chips w/ Train Wreck, 11-3, only!

Curried shrimp Salad Wrap, $7.25.

Cajun Trio Platter: Gator Gumbo, Red Beans & Rice, Chicken Alfredo, $9.95.

 

Wednesday 9/11

Five-Bean Health Salad, Large: $6.00, Small: $3.00.

Free Small Soup w/ any Beck’s Caesar Salads.

Grilled Vegetable Muffaletta, $5.50.

Thursday 9/12

Cajun Trio Platter:  Shrimp and Crawfish Etouffe, Collard Greens, Bread Pudding, $9.95.

Hot Roast Beef Po Boy, $7.95.

Pasta Primavera, Large. $6.00, Small, $3.00.

 

Friday 9/13

Large Soup & Side Salad Combo, $6.95.

“Best of Philly” Fried shrimp Po Boy……Fully Dressed, $8.95.

Cajun Trio Platter: Hot Wings (8) Cole Slaw and Grilled Corn Bread, $9.95.

Saturday 9/14

 

Saturday-Free Community Coffee w/ and Breakfast Po Boy.

Cajun Trio Platter: Shrimp, Chicken & Sausage Jambalaya W/ Fried Mac & Cheese, Collard Greens, $7.95.

Beck’s 3 Devils Hot Wings By The Dozen, $8.95.

 

 Beck’s Cajun Café 30th Street Station

215-382-2800

And The Recipe for Beck’s Bread Pudding Is…

March 10, 2013

Beck’s World Famous Bread Pudding

Bread PuddingThis recipe is inspired by bread pudding that we had at a famous New Orleans restaurant. There’s absolutely no chance that I’ll tell you the name here. We then perfected it for Beck’s Cajun Cafe in Philadelphia and it has been a favorite at the restaurants ever since.

Custard Mix

10 eggs

2.72 cups Light brown sugar

1 tsp. cinnamon

0.25 tsp Allspice

Pinch nutmeg

0.75 tsp pure bourbon vanilla extract

2 qt. heavy cream

0.50 qt. whole milk

8 cups, cubed bread (day old or stale)

Faux caramel & Fruit mix

0.50 cup light brown sugar

1 ea Apple sliced

0.25 cup Raisins or minced dried fruit

2 tbl water

3 tbs butter  (reserve 1 tbl to grease bottom of baking dish)

Equipment needed

9x 12x 1.5 baking dish

chef’s knife

cutting board

large kitchen spoon

high heat rubber spatula

mixing bowls

wire whisk

measuring spoons

measuring cups

1 qt. sauce pot

oven

Procedure:

1)    Skin the bread of exterior crust and cube to 3/4/x 3/4 size .(If it is a little over in size don’t worry about it the custard will break down any excessively large pieces as it rests for twenty minute to a half hour before putting in the oven) Set cubed bread aside.

2)    Custard: Add eggs to the mixing bowl and mix to combine yolks and white of eggs, add rest of ingredients and mix well. Taste the custard to see if you like the way it tastes. You may want to add a little more of the cinnamon or the nutmeg depending on the age and potency of the products and there source.

3)    Faux caramel: Place sauce pot on the stove with the water and sugar on a med flame  and mix , when mixture starts to simmer stir continuously for one minute to reduce and marry the sugar and water fully, turn off the flame , remove from the stove and stir gently the butter (2 tbl ) in to the mix. Set aside for a minute.

4)    Grease the baking dish with reserved amount of butter you have set aside

5)    Leaving the skin on the apples, you will now box cut the apples into 4 pieces…Here’s how. Lay the apple down on your cutting board the fat end towards you. You will take the knife in hand and cut just slightly to the right of the center of the apple just to the right of the steam as well. The goal here is to just miss the core so that we are getting all the useable flesh for our wonderfully homey bread pudding. After cutting you will now have one flat side to the apple, place that flat side downward on your cutting board and repeat same cutting actions again removing yet another piece of apple. Do twice more and you will have nothing put the seeded core of the apple left to discard. The core of the apple if you look at it from top to bottom is now in a box shape.  Slice the four remaining pieces of apple into 1/8 thick slice and place on the bottom of the greased baking dish randomly yet evenly. If you need to hold the apples after cutting for any length of time during the prep of this dish hold them in lemon water so they don’t oxidize ( go brown)

6)    Pour the faux caramel while it is hot, or at least warm( you want the mix to be pliable so that it can be evenly placed over all the apples , additionally you don’t want to lose any to the bottom of the sauce pot because it has cooled to much) You may need to reheat it.

7)    Place bread cubes evenly over the apples/ faux caramel sauce; add custard followed by the raisins. Push the cubed bread into the custard mix so they absorb the custard; do this three times over the next twenty minutes so the bread has evenly absorbed the custard.

8)     Place on center rack of 275 degree pre heated oven for two hours. It is cooked low and slow so that the flavors become concentrated without losing the moister. The top will be light brown and crispy. You can serve this with ice cream, macerated fruit or as we do at Beck’s with a whiskey sauce. Any way you do it, it’s gonna be great, just serve it warm.

Thanksgiving Market Style!

October 20, 2011

If you haven’t yet read this, Carolyn Mooney has a fun article in this month’s Reading Terminal Market newsletter. Inside are some favorite recipes from RTM restaurants that you can cook at home for the family. Take a look! http://readingterminalmarket.org/news/article/142

Loved the Bread Pudding!

October 11, 2011

Great comment from one of our customers. Thanks for your great comments! P.S. if you like our recipes, sign-up for our monthly e-mails and get tasty tips for your kitchen.

I was in the city with Wells Fargo! And i would have to say that everyday we were here we ordered at least a handful of your trainwreck sandwiches which were delicious! I will never be able to eat a regular cheesesteak again! And then i had your bread pudding! OMG! It was amazing! I see you put recipes on your website and was wondering if maybe i could have the recipe for the bread pudding? Yours is the only bread pudding Ive had that is not soggy. This is my husbands favorite dessert and I would love to share your dish with him. I would really appreciate it! Please, please, please!!!! :^)”

Beck’s Cajun Hosts Halloween at RTM — Article in Philadelphia Magazine

September 22, 2010
Thank You Philly Mag!
Music, ghost stories, and great food are all part of the event, which combines Cajun traditions and a touch of voodoo magic. Internationally acclaimed singer/storyteller Kent Courtney will reprise his role as pirate Jean Lafitte, performing the music and telling the tales of swampland Louisiana. Visitors will also get to meet the Swamp Man, the Voodoo Lady, and a bevy of zombies and skeletons. There will also be free mask-making for the kids, as well as a costume contest. Visitors who come in costume and will each receive a free trio of pralines. Of course, Beck’s will offer plenty of devilishly delicious Cajun/Creole favorites, including beignets, jambalaya, dirty rice and a giant cauldron of gumbo. There will also be a good, old-fashioned eating contest, featuring Beck’s world-famous bread pudding. A portion of the proceeds of the event will be donated to the New Orleans Area Habitat for Humanity to assist with the important task of rebuilding the Crescent City.
Organizer Contact
215-592-0505

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