BREAD PUDDING FROM PETE'S CAFE AND BAR (4TH & MAIN ST.)
Its my obsession!!! Soo good I get it almost every week!!! Petes is such a great spot..with great food and its open daily until 2am...Perfect for downtown LA
Here's the recipe..Thank me later!!
Pete's bread pudding
Total time: 1½ hours
Servings: 8 to 12
Note: Adapted from Pete's Cafe & Bar in downtown Los Angeles.
Crème anglaise
4 egg yolks
1/3 cup sugar
1 pint milk
1/4 vanilla bean, scraped
1. In a medium bowl, whisk together the yolks and sugar. Set aside.
2. In a medium, heavy-bottom saucepan, combine the milk and vanilla bean seeds and pod. Heat the milk over medium-high heat until hot, 5 minutes.
3. Whisk one-half cup of the hot milk mixture into the yolks to temper the eggs, then pour the egg mixture into the saucepan, whisking it in with the milk to form a custard base.
4. Heat the base over medium heat, stirring constantly, until it thickens to form a custard. The custard is ready when it coats the back of a spoon.
5. Immediately remove from heat and strain into a bowl set over a larger bowl of ice water to stop the cooking. Stir the custard until cold, then remove to a medium bowl, cover and refrigerate until needed. This makes 1 pint crème anglaise, possibly more than is needed for the remainder of the recipe. The custard will keep, covered and refrigerated, for up to 1 week.
Caramel sauce
1 cup plus 2½ tablespoons sugar
1/2 cup water
1 cup heavy cream
5 tablespoons butter
1. Combine the sugar and water in a medium, heavy-bottom pot over medium-high heat. After the sugar melts, do not stir the mixture in the pan as this will cause the sugar to become lumpy and crystalize. Continue to cook the sugar until it browns to a rich caramel color, swirling the pot gently so the sugar cooks evenly.
2. While the sugar is cooking, heat the cream and butter in a small saucepan until the butter melts and the cream scalds. Remove from heat.
