231 NW 11th Ave

Portland, OR 97209

6302 SW Meadows Road

Lake Oswego, OR 97035

(503) 248-2015

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

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Bread Pudding with Pistachio Caramel Sauce

By Nancy Forrest

Makes 8 servings

½ cup dried cherries, soaked in Gran Marnier

1 ½ loaves Ciabatta bread, crusts removed and sliced 1 inch thick

For the bread pudding custard: this can be made 1 day ahead

2 cups heavy cream

1 ½ cups milk

Zest of one orange

Bring the cream and milk to a scald then turn off heat and steep with the orange zest for 30 minutes. Whisk together the following:

6 eggs

1 cup sugar

1 Tablespoon orange flower water (available at In Good Taste)

Preheat the oven to 350 degrees F.

Temper the eggs with the hot cream milk mixture: in a medium bowl, whisk the eggs and sugar together until well combined and a bright yellow color. Carefully whisk in a little of the hot cream (about ¼ cup or so). This will bring the eggs up to temperature so that they don’t curdle. Gradually add more cream. When all of that cream has been incorporated, gradually add a bit more of the milk. Continue to slowly whisk in the milk in small amounts until it has all been incorporated.

Pour the mixture through a fine sieve to strain out all the zest.

For the assembly of the pudding: butter 9” x 13” pan that is 2 inches deep. Cut the bread crusts off, and lay down half of the slices of bread. Spread the cherries in the middle. Then place the rest of the bread down. (This will create the cherry layer in the center). Pour the strained milk and egg custard over the bread. Cover with plastic wrap and another pan then put a weight on it for 10 minutes so that the custard soaks into the bread. Remove the pan and the weight and bake for about 45 minutes until risen and set. Serve warm with Pistachio caramel. (Recipe follows)

Pistachio Caramel:

1 ½ cups sugar

¼ cup water

1 ½ cups heavy cream

2 Tablespoons Gran Marnier

1 cup coarsely chopped pistachios

Spread the pistachios out on a parchment lined baking sheet. Lightly toast the pistachios in a 350°F oven for 10 -12 minutes. Allow to cool, then chop them. In a medium sized heavy bottom sauce pan, combine the sugar and water. Stir to dissolve the sugar, and increase the heat to medium. Cook the sugar and water together until it is golden brown (caramelize), taking care to scrape up any bits of sugar that may stick to the sides (these will burn). When the liquid is a golden brown color, carefully whisk in cream as the caramel will splatter and foam when the cream hits it. (But it will settle down in a minute or two). Continue to stir, and dissolve any caramel so it is smooth. Whisk in liquor and nuts.

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