STEVE GONTRAM’S HARVEST BREAD PUDDING
This St. Louis tradition is now upheld at Cyrano’s. Yields 12 servings.
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Ingredients
- 2 loaves brioche
- 2 cups milk
- 2 cups heavy cream
- 3⁄4 cups granulated sugar 1⁄4 teaspoon vanilla extract
- 1⁄2 vanilla bean
- 1⁄2 cinnamon stick
- 1⁄4 teaspoon nutmeg 3 whole eggs
- 3 egg yolks
For the sauce:
- 2 cups granulated sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons light corn syrup 1 cup buttermilk
- 2 sticks unsalted butter
- 1⁄2 cup bourbon
- 1⁄2 cup dried currants
And don’t forget the whipped cream:
- 1 pint heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
Heat the oven to 350 degrees. Remove outer crust from the brioche. Using a serrated knife, cut the loaves into 1-inch cubes and put them in a large mixing bowl.
In a saucepot, combine milk, cream, sugar, vanilla extract, vanilla bean, cinnamon, and nutmeg. Bring to a boil and remove from the heat.
In a mixing bowl, whisk together eggs and egg yolks. Slowly pour half the hot milk mixture into the eggs, whisking to incorporate. Add remaining milk mixture and whisk.
Let the custard cool slightly, then pour over the brioche cubes. Toss lightly and pour into a greased 9-by-12-inch baking dish. Bake 25 to 30 minutes or until top is golden brown.
Meanwhile, in a saucepot, combine all sauce ingre- dients except bourbon and currants and bring to a boil. Remove from heat, add bourbon and currants, and set aside.
In a mixer, combine the heavy cream with vanilla and sugar; whip until stiff.
Pour sauce over each serving of bread pudding, then add a dollop of whipped cream. Garnish (traditionally it’d be with mint and powdered sugar) if you feel the need to gild the lily.
THE CROSSING’S BLUE CHEESE SOUFFLÉ
Comp to every table—at least the first two. They threaten to start charging when you beg for more. Yields 16 servings.
Ingredients
- 1 egg, lightly beaten 1⁄4 cup milk
- 1 cup mayonnaise
- 1 cup finely crumbled blue cheese
- 1 cup grated cheddar cheese 1 cup diced onion
- 1⁄4 teaspoon salt or to taste
- 1⁄4 teaspoon ground pepper or to taste
Instructions
Heat oven to 300 degrees. Stir together all ingredients and transfer to an 8-inch-square (glass or ceramic) baking dish or individual ramekins.
Place the baking dish or rame- kins in a roasting pan and place in the oven, then fill the roast- ing pan halfway with hot water. Bake 45 minutes (less if using ramekins) or until set on top and lightly browned. Serve hot with crusty bread or sliced apples.
RUSS’ BELLEVUE DRESSING FROM THE OLD BUSCH’S GROVE
Yields about 4 1/2 cups.
Ingredients
- 3 hard-cooked eggs, finely chopped
- 3 cups mayonnaise
- 1⁄2 teaspoon garlic powder
- 1⁄2 cup chopped fresh chives
- 1⁄2 cup milk
Instructions
Mix all ingredients; blend well. They served it over a mix of romaine and iceberg topped with ham, chicken, shrimp, and (God!) American cheese.
