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On any given day, there is a laundry list of inquiries cluttering my inbox. However, one of the more popular questions goes something like this:
CLIENT: “When I have left over bread and don’t use it before it gets stale, I’ve realized how much money has been wasted. How can I make good use of it without completely discarding it?”
CHEF LOVEJONES: There are many ways for repurposing bread before and/or after it has become stale (not molded). One brilliant usage is making seasoned croutons! Look at the bright side, with seasoned and toasted artisanal bread cubes your salads will have a new identity.
This past spring, I read a great article by Andrea Karim, Senior Writer of WiseBread.com. She gave fabulous alternatives for 17 uses for stale bread and a favorite use would be for my White Chocolate Bread Pudding; bread pudding ranked at #10.
Hopefully, you will find a favorite of your own, or at least a few…
-Gotta LoveJones
PHOTO: ©Chef LoveJones
WHITE CHOCOLATE BREAD PUDDING INGREDIENTS
Large Loaf of stale Brioche (cubed into 1/4 inch pieces)
10 oz. White Chocolate (Lindt or Ghiradelli)
¾ Cup Sugar
8 Large Egg yolks
2 Large Eggs
2 Cup Light Whipping Cream
2 Cup Half & Half
¼ Cup White Chocolate Shavings
DIRECTIONS: In a saucepan (med-low), heat light whipping cream, adding white chocolate before it starts to boil. When chocolate is melted, remove from heat. Then use a double boiler to heat half & half, sugar, eggs and yolks until warm and fully babbled to blend. Now combine egg mixture into cream and chocolate mixture by blending together. Add Brioche (bread) cubes into you pan, then pour 1/2 mixture over bread and let soak for approx. 30 minutes; then top with rest of mixture. Bake at 300 degrees with cover (aluminum foil) for 40-50 minutes; remove foil and bake 10-15 minutes for top browning. Top with sauce and arrange White Chocolate shavings.
PUDDING-TOP SAUCE INGREDIENTS
8 oz. White Chocolate (Melted)
3 oz. Heavy cream
1 tsp. Bourbon
DIRECTIONS: Melt white chocolate in double boiler, then remove from heat and mix in Bourbon and Heavy cream.
PLATING SAUCE INGREDIENTS
4 Lbs. Pomegranates
¾ Cup Sugar plus, 1 Tblsp.
¼ Cup Cornstarch
1 tsp. Red Berry Ciroc Vodka
DIRECTIONS: Cut Pomegranates into halves and remove seeds with large spoon. Place seeds into a heavy-duty strainer and press juice from them into a bowl. Heat a medium saucepan with the pomegranate juice then addition of the sugar, cornstarch and red berry Ciroc vodka and slowly stir with whisk until all ingredients are well blended. On medium heat, stir the sauce gently with a wooden spoon until it thickens. Remove from the heat and let cool to room temperature. Refrigerate for 1 hour – now ready to plate.
Chef LoveJones Presents 