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Tsoureki Bread Pudding

17 Jul

Thanks to the many, many of you who reached out with kind words about my grandfather. It is appreciated more than you know.

I’ve got no clever transition and very few jokes today, so we’ll just get right into it– tsoureki bread pudding. IS THIS NOT THE MOST BRILLIANT THING YOU HAVE EVER HEARD OF? I mean, really.

So here’s what we’re gonna do. We’re gonna make a loaf of the delicious sort-of-sweet Easter bread, tsoureki. Then we’re gonna drown it in cream and sugar. And then we’re gonna throw some chocolate on it, bake it and eat it.

Please accept my most sincere apologies that I could not have been bothered to take the perfect picture of what is obviously the world’s most delicious dessert. Although, if you need a picture to believe that this dessert is a good idea, I’m gonna need you to check yourself — the cheddar on your cracker may not be as sharp as it used to be.

FullSizeRender (31)I pooled several resources to come up with this recipe–what I ended up going with is reflected below.

Tsoureki Bread Pudding

Ingredients

  • 1 loaf of tsoureki, cut into cubes (or, any store bought not-plain Jane bread … a cinnamon raisin loaf would probably be all kinds of awesome, too)
  • 4 eggs
  • 1.5 c sugar
  • 6 c milk (please do not even come to me with anything other than whole)
  • 2 c heavy cream
  • 1 c butter, melted and cooled
  • 4 tsp vanilla extract
  • 1 bag chocolate chips
  • 2 teaspoon grated nutmeg
  • 3/4 c white sugar
  • 1/4 c water
  • 1/3 c heavy cream
  • 1 TBS bourbon (Metaxa if you have it!)
  • pinch of salt

Assembly

  1. Lightly grease a 9×13 pyrex or large cake pan. Whisk the eggs, milk, cream, sugar, butter, vanilla, chocolate and nutmeg together.
  2. Arrange in the tsoureki cubes in the pan, the fewer the layers, the faster it will cook. Pour the egg mixture over it. Set aside and let the bread soak up all that creamy goodness for at least 30 minutes. Preheat the oven to 375F while the bread/cream mixture sits.
  3. Bake for 45-60 minutes, or until the top is browned and center is set. This will vary depending on your pan, so go with what it looks like rather than what these direction say.
  4. While the pudding bakes, make the sauce: simmer sugar and water on medium heat, swirling the pot  instead of stirring, until it is a deep amber.
  5. Remove from heat and slowly stir in the cream.
  6. Add bourbon and salt. Return to heat for 1 minute more, stirring constantly and gently.
  7. Serve pudding warm or room temp, with a generous serving of cooled bourbon sauce.

A Chocolate Cream Pie to Welcome 2017

3 Jan

Another year has come and gone. I don’t have a lot of deep reflections on 2016, but I do have this delicious pie to share today. And that’s got to count for something, right?

fullsizerender-6Like every year, 2016 brought some great times and some not-so-great times. I worried lot, ate a lot, studied a lot, and missed my grandmother a lot… but I also laughed a lot, learned a lot, and ran  a lot, so it’s all probably a net gain once the counting’s done. Bring it on, 2017.

Back to the pie. My dear friend FlailKef turned 31 on 31 December, which means it was a GOLDEN birthday. She loves the chocolate cream pie from Waffle House, so I doctored up my own little version of the classic diner pie because she is wonderful and a GOLDEN birthday deserves a special treat. In what will probably be my only culinary achievement in this life, my pie was gone before the one from the inimitable MOM’S was–which I will take to mean this is an out-of-the-park homerun of a recipe.

fullsizerender-7I made very minimal changes to this pie recipe and followed Martha’s vanilla bean whipped cream recipe to a “T”. Complete recipes with my small tweaks reposted below because I hate having to have two different windows open for one recipe–but, as always, you just do whatever your little heart and personal code of internet-recipe ethics would lead you to.

FlailKef is clearly winning at life– she got golden goblets for her birthday AND has friends like these:

fullsizerender-8

Chocolate Cream Pie

Ingredients

For the crust

For the filling

  • 2/3 c sugar
  • 1/4 c cornstarch
  • 1/2 tsp salt
  • 4 large egg yolks
  • 3 c whole milk
  • 5 oz dark chocolate, melted
  • 2 oz milk chocolate, melted
  • 2 TBS unsalted butter, softened
  • 1.25 tsp vanilla extract

For the whipped cream

  • 2 c heavy cream, cold
  • 1 vanilla bean
  • 1/4 c sugar

Assembly

  1. Preheat oven to 350F. If you are making and serving this pie on the same day, see step 6 and be sure to chill the cream about an hour before you want to make it.
  2. Crush cookies into a fine crumb using a food processor (or, throw ’em in a ziploc bag and pound ’em with a wine bottle). Add sugar, and pulse to combine cookie crumbs and sugar. Transfer to a bowl, and mix in butter until mixture is moist and sticky, but not wet. Press into the bottom and up side of a 9-inch pie plate. Bake for 15 minutes. Set aside to cool.
  3. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will thicken).
  4. Strain filling through a fine-mesh sieve into a bowl (I used my mesh colander), then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely (on the counter, not in the fridge), about 2 hours.
  5. Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
  6. Pour heavy cream into metal bowl of stand mixer. Cut vanilla bean in half lengthwise, scrape seeds into cream and whisk to combine. Throw the bean pod in the cream, cover bowl, and chill cream in fridge for about an hour.
  7. Once cream and bowl are thoroughly chilled, remove bean pod and discard. Using the whisk attachment, beat at medium speed for 1 minute. With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form. Chill for 1-2 hours, then spread over top of pie and serve.
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