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Brioche Bread Pudding with Champagne Saboyan and Tamarind Chutney

Serves6
Menu PartDessert
Brioche Bread Pudding with Champagne Saboyan and Tamarind Chutney

Chef Paul Sletten
Abreo
Rockford, Ill.

Bread pudding is a warm and comforting dessert, but at Abreo in Rockford, Ill., chef Paul Sletten elevates the homespun sweet with a custardy Champagne saboyan sauce. A tamarind-flavored dried cherry chutney adds an element of international intrigue and counteracts the richness of the bread pudding.

Ingredients

Bread pudding

4 large eggs

2 cups diced brioche

1 cup heavy cream

1 cup sugar

¼ oz. butter, melted

½ tsp. vanilla extract

1 tbsp. brandy

2 cups tamarind-dried cherry chutney (recipe follows)

1 cup champagne sabayon (recipe follows)
 

Champagne saboyan

6 large egg yolks

1/3 cup sugar

1 cup Champagne


Tamarind-dried cherry chutney

2 cups water

¼ cup tamarind paste

½ cup dark brown sugar

½ cup dried cherries

1 tbsp. grated fresh ginger

½ tsp. ground cumin

½ tsp. coriander powder

½ tsp. red chili powder

Steps

  1. Prepare Champagne saboyan: In medium bowl, combine egg yolks, Champagne and sugar. Set bowl over saucepan of gently simmering water and whisk constantly until thickened, about 5 minutes.
  2. Remove from heat and whisk occasionally until cool. Refrigerate until chilled, at least 1 hour.
  3. Prepare tamarind-dried cherry chutney: In large saucepan over medium heat, bring all ingredients to a low simmer. Reduce heat to low; cook 10 minutes or until desired thickness reached. Set aside.
  4. For bread pudding, place diced brioche in large bowl and cover with cream. Let sit until softened.
  5. In bowl of electric mixer, beat eggs and sugar until smooth and thick. Stir in butter, vanilla and brandy. 
  6. Toss egg mixture and bread mixture together and pour into buttered baking dish. Bake in convection oven at 350 F for 25 to 30 minutes or until firm in center.
  7. To assemble, place a portion of bread pudding in bowl with spoonful of chutney on top and drizzle sabayon around.

Photo courtesy of American Egg Board

 

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