Michael Chiarello Cake Doughnut Bread Pudding Recipes

MICHAEL CHIARELLO CAKE DOUGHNUT BREAD PUDDING

Steps:

• Preheat oven to 350'.
• Lightly grease a 9x13 baking dish with butter.
• Break up doughnuts into bite size pieces (about 1 inch pieces) and layer in buttered baking dish.
• Sprinkle raisins across top of doughnut pieces.
• In a food processor, combine butter and sugar,process just til it forms a ball.
• Add eggs,whipping cream,cinnamon,and vanilla.
• Blend well.
• Pour egg mixture over top of doughnut raisin mixture in baking dish. Let soak 5 to 10 minutes.
• {Make sure to press doughnut pieces down to absorb egg mixture during soaking time}.
• Cover dish with foil and bake for 35 to 40 minutes.
• Remove foil and bake another 10 minutes to brown the top. (bread pudding is done when the custard is set,but still soft).
• In a medium size sauce pan, melt 4Tbs. butter on medium to low heat. Remove from heat and add confectioners' sugar and whisk to blend. Add rum to your taste.
• Pour the sauce over the bread pudding and allow to soak in before serving.

CHOCOLATE RISOTTO PUDDING

Steps:

• Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor. Remove the bean pods and keep the milk hot.
• Heat 2 tablespoons of the butter in a large saucepan over moderate heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes. Begin adding the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 20 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk. Remove the risotto from the heat and stir in the remaining butter, and chopped chocolate. Sprinkle with chopped hazelnuts, shave white chocolate over the top and serve.

CHOCOLATE CROISSANT BREAD PUDDING WITH BOURBON ICE CREAM SAUCE

Steps:

• In a food processor, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and pulse to combine.
• While the processor is running crack 5 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine.
• Lightly butter a 9 by 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and shaved bittersweet chocolate over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture.
• Cover with foil and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool. Serve with the Bourbon Ice Cream Sauce.