Brioche Bread Pudding with Champagne Saboyan and Tamarind Chutney
Chef Paul Sletten
Bread pudding is a warm and comforting dessert, but at Abreo in Rockford, Ill., chef Paul Sletten elevates the homespun sweet with a custardy Champagne saboyan sauce. A tamarind-flavored dried cherry chutney adds an element of international intrigue and counteracts the richness of the bread pudding.
4 large eggs
2 cups diced brioche
1 cup heavy cream
1 cup sugar
¼ oz. butter, melted
½ tsp. vanilla extract
1 tbsp. brandy
2 cups tamarind-dried cherry chutney (recipe follows)
1 cup champagne sabayon (recipe follows)
6 large egg yolks
1/3 cup sugar
1 cup Champagne
Tamarind-dried cherry chutney
2 cups water
¼ cup tamarind paste
½ cup dark brown sugar
½ cup dried cherries
1 tbsp. grated fresh ginger
½ tsp. ground cumin
½ tsp. coriander powder
½ tsp. red chili powder
- Prepare Champagne saboyan: In medium bowl, combine egg yolks, Champagne and sugar. Set bowl over saucepan of gently simmering water and whisk constantly until thickened, about 5 minutes.
- Remove from heat and whisk occasionally until cool. Refrigerate until chilled, at least 1 hour.
- Prepare tamarind-dried cherry chutney: In large saucepan over medium heat, bring all ingredients to a low simmer. Reduce heat to low; cook 10 minutes or until desired thickness reached. Set aside.
- For bread pudding, place diced brioche in large bowl and cover with cream. Let sit until softened.
- In bowl of electric mixer, beat eggs and sugar until smooth and thick. Stir in butter, vanilla and brandy.
- Toss egg mixture and bread mixture together and pour into buttered baking dish. Bake in convection oven at 350 F for 25 to 30 minutes or until firm in center.
- To assemble, place a portion of bread pudding in bowl with spoonful of chutney on top and drizzle sabayon around.
Photo courtesy of American Egg Board