And The Recipe for Beck’s Bread Pudding Is…

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.

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