Bread Pudding w/ caraway and maple sauce

Bread Pudding:

• 1 loaf of challah bread

• 3 Tbsp unsalted butter

• 3/4 cup sugar

• 3 large eggs

• 2 cups of milk

• 2 Tbsp maple syrup

• 1 Tbsp of caraway seed powder

• 1/2 tsp salt

SAUCE INGREDIENTS:

• 1 cup of milk

• 1 cup of heavy cream

• 4 Tbsp all purpose flour

• 3 Tbsp butter

• 2 Tbsp caraway seed power

• 1/4 cup brown sugar

• 1/2 cup of maple sugar

• 1 Tbsp of vanilla bean paste

BEER PAIRING:

Narragansett | Hanley’s Peerless Ale

Style: Ale

Abv: 5.2%

Over the last couple of years, I've fell in love with bread pudding. There’s something about it that makes it feel so much like a home-cooked dessert. Its warm and fluffy embrace with each bite - it keeps me going back for more. The addition of the caraway seed adds a whole new layer of flavor that plays well with the maple flavors in this dessert. It also bridges the gap for the beer pairing.

Bread Pudding

Equipment:

1. Cutting board

2. Knife

3. Mixing bowls

4. Baking pan

5. Small pot

6. Mortar and pestle

7. Pyrex 8x6x3 dish

Steps:

• Pre heat oven to 350F

• Cut bread into 1 inch by 1 inch cubes and place in a oven-safe vessel.

• Using a mortar and pestle, pulverize about 4 tbsp of caraway seed and set aside.

• In a small pot, add butter, milk, sugar, salt and caraway. Cook on a stove top on medium/high until the mixture begins to bubble. Set aside and let cool for 5-10 minutes.

• In a mixing bowl, crack 3 egg, add maple syrup and whisk.

• When the milk is warm and not hot, slowly drizzle in the eggs while whisking. This will temper the eggs and prevent your custard from being clumpy.

• Pour custard over the bread.

• Get a slightly larger baking pan, place the bread pudding vessel inside pan and then pour water inside the baking pan. This will prevent burning.

• Place in the oven for 35 minutes.

• At the 35 minute mark, cover the bread pudding with aluminum foil and bake for another 10-12 minutes.

The Sauce

Equipment:

1. Small pot

2. Mixing bowls

Steps:

• In a small pot, add butter. Melt.

• Add flour and stir to create the roux.

• Once roux is created, slowly pour and whisk in milk.

• Add remaining ingredients and stir on medium/low heat until mixture is the consistency of a thicker sauce.

Plating

Steps:

• I would advise not pouring all of the sauce onto the bread pudding. The sauce stores well and can be reinvigorated with some microwaving, staring and a little additional milk.

• Pour sauce overtop your piece of bread pudding.

• Top with powered sugar and enjoy!