Bacon brioche
(5 of 5)
Chocolate Bread Pudding with Bacon Crème Anglaise
Recipe courtesy of Chef Jerome Chang of New York City's Dessert
Truck
Serves 8
Bread pudding:
1 loaf of your favorite bread (we use a Pullman loaf)
3 cups heavy cream
140 g (½ cup plus 2 tbsp.) granulated sugar
38 g (1 1/3 oz.) 61% chocolate
38 g (1 1/3 oz.) 72% chocolate
100 g (3½ oz.) egg yolks
Pinch of salt
Preheat oven to 350 ° F.
Cut crusts off bread. Dice bread into ½-inch cubes.
Fill eight 4-oz. ramekins about halfway with bread.
In large saucepot, bring the heavy cream and sugar to a boil.
Add both chocolates to the hot cream and whisk until even and smooth.
Add yolks and salt, whisking until uniform.
Using a ladle or measuring cup, pour the chocolate mixture over the bread until about ¼-inch from the rim.
Bake puddings in oven for approximately 30 minutes, or until they jiggle.
Bacon crème anglaise:
Makes about 1 qt. of sauce
4 strips of your favorite bacon (we use an applewood-smoked bacon)
2 cups half-and-half
75 g (2 2/3 oz.) granulated sugar
100 g (3½ oz.) egg yolks
Cook the bacon in a skillet until well caramelized.
In a small saucepot, bring half-and-half to a boil.
Add the strips of bacon, but not the excess grease. Cover with plastic wrap or foil and let the bacon infuse for 15 minutes.
Prepare an ice bath by placing an empty bowl into a large container of ice water.
Add sugar to the half-and-half and boil mixture.
Pour about half of the mixture over the yolks, whisk together, then pour back into the saucepot.
Continuously stir the custard mix over medium-high heat with a wooden spoon until the custard no longer looks watery when a finger is drawn across the back of the spoon.
Strain the custard into the bowl on the ice bath and let cool to room temperature. Refrigerate until cold. Store for up to 3 days.