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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 16 Servingsfull-size desserts or 32 teasers

Ingredients

For the Bread Layer
  • Baker’s Joy
  • 1 pound loaf sourdough bread, rough-cut into
  • 1 inch cubes
  • 10 ounces frozen strawberries (no added juices or sugar)
  • ¼ teaspoon ground nutmeg, optional
For the Custard Filling
  • 6 eggs
  • 3¼ cups heavy whipping cream, divided
  • 0.33 cup butter, melted
  • ¼ teaspoon salt
  • 12 ounces white chocolate chips
  • ¾ cup sugar
  • 1 teaspoon pure vanilla extract
For Plating
  • Ice cream, sorbet, or frozen yogurt
  • 16 chocolate-dipped strawberries
How to Make It
    To Prepare the Bread Layer
  1. Spray a 9 x 13- inch baking pan generously with Baker’s Joy. Place bread cubes in greased pan and sprinkle strawberries on top. Sprinkle white chocolate chunks evenly atop bread and strawberries. Sprinkle with nutmeg, if desired.
  2. To Prepare the Custard Filling
  3. In the large bowl of an electric mixer, beat eggs until fluffy. Place 1¼ cups heavy cream, butter, and salt in a medium saucepan over medium heat. Bring to a rolling boil, then remove pan from heat. Add white chocolate chips and sugar. Stir with a whisk until chocolate chips melt and sugar dissolves. Gradually whisk in remaining 2 cups heavy cream. Slowly stir chocolate/cream mixture into the whipped eggs. Stir in vanilla extract.
  4. To Assemble the Bread Pudding
  5. Slowly pour custard mixture over bread mixture in baking pan, working from the outside in. Then, using a fork, press down on the bread pudding, making sure to cover all the bread cubes with the custard mixture. Cover and chill at least 2 hours or overnight.
  6. To Bake the Bread Pudding
  7. Preheat oven to 325°F. Place uncovered bread pudding on an aluminum foil–lined baking sheet. Bake 70–80 minutes or until an instant-read thermometer reads 180°F when inserted in the center. (If you want to prevent browning, cover the pan very loosely with foil before putting it in the oven, being careful not to let the foil touch the top of the bread pudding. Leave foil on for the first 50 minutes, then remove foil and continue baking for the remaining 20–30 minutes.) Cool bread pudding on a wire rack for at least 45 minutes.
  8. To Serve
  9. When bread pudding is firm, cut into 8 squares. Remove each square from pan to a cutting board. Cut each square into 2 triangles to equal 16 triangles. If you desire smaller pieces, cut each triangle in half again. (You’ll have 32 smaller servings.) Serve with your favorite ice cream, sorbet, or frozen yogurt and top with a chocolate-dipped strawberry.
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