31 August 16
Bread Pudding, Caramel Apples and Toasted Milk Ice Cream
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From an after school job as a sandwich hand at the tender age of 14, to the Michelin starred kitchens of New York City, Monique Fiso’s rise in the culinary world has been meteoric. Monique always wanted to be a chef and with a hunger for adventure and a desire for a challenge, she booked a one way ticket to New York, the home of some of the world’s best food.
Since then Monique has honed her skills in some of New Zealand and New York’s top kitchens - The Musket Room, PUBLIC Restaurant, Saxon+Parole and A Voce, to name a few.
To learn more about Monique and her delicious cooking journey, visit Monique's Instagram.
Recipe
Serves: 4-6
Difficulty: Easy
Wine pairing recommendation: Sileni Exceptional Vintage Pourriture Noble
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BREAD PUDDING 2 cups/16oz sugar 1 brioche large loaf 5 beaten eggs 2 cups/16oz milk 2 tsp vanilla extract 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tsp salt
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BUTTER SCOTCH APPLES 4 tbsp unsalted butter 1 cup/8oz soft brown sugar 3/4/3.3oz cup cream 1/2 tsp salt
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TOASTED MILK ICE CREAM 1/2 cup toasted milk solids 1.5 cups milk 1.5 cups cream 4 large egg yolks 3/4 cups sugar |
APPLE CIDER GEL 3 cups apple cider 9g agar agar
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Method
Preheat the oven to 160'C/320F and butter a 22cm x 12cm loaf pan. Arrange the diced brioche on a backing sheet and place in the oven until lightly toasted. This will help the bread absorb more liquid. Remove from the oven and set aside to cool.
Heat the milk in a saucepan with vanilla, nutmeg, cinnamon and salt at a low temperature until just below simmering. Turn the heat off and set aside.
Slowly temper the warmed milk mixture into the beaten eggs and sugar. Pour the custard through a fine-mesh sieve into a container and set aside while you layer your brioche into your loaf pan. Place the toasted bread slices in the prepared loaf pan and pour the custard evenly over the bread, filling the dish to the top. Let the mixture sit for 10 minutes, so that the bread can absorb the custard.
Just before baking, top off the dish with some more custard if the previous addition has been completely absorbed. Cover the dish with aluminium foil, place in the oven and bake for about an hour.
Let the pudding cool for about 10 minuets before serving. You can serve the bread pudding by slicing it and removing each slice with an offset spatula or by scooping it out with a serving spoon.
For more dessert inspiration, see what it takes to create the perfect cheese platter.