Pumpkin
Brioche Pain Perdu
with Spiced Blackberries
By Chef Nancy Oakes,
Boulevard Restaurant, San Francisco, CA
Pumpkin
Brioche Pudding Ingredients:
6 oz. Brioche Bread (cubed, crusts removed and toasted)
1 cup Heavy Cream
1/2 cup Milk
1/2 Vanilla Bean
1/2 cup Maple Syrup
3 tbls. Candied Ginger (minced)
1 cup Pumpkin (canned)
1 tbls. Ground Ginger
2 tspn. Ground Cinnamon
4 Egg Yolks
1 Whole Egg
Pinch of Salt
Procedure:
Preheat oven to 350† degrees. Spray six 8 ounce ramekins
with nonstick coating and set aside. Bring heavy cream,
milk and vanilla bean to a boil. Remove from heat, let
sit 5 minutes. Strain.
Whisk
maple syrup, candied ginger, canned pumpkin, ground ginger,
ground cinnamon , egg yolks and whole egg in medium sized
bowl. Add cream and milk mixture until combined well.
Fold in brioche bread. Let mix stand for 30 minutes to
1 hour.
Pour
or ladle into ramekins and bake in Bain Marie (with water
half way up sides of ramekins 30 - 45 minutes).
Cinnamon
Brickle Ice Cream Ingredients:
1 qt. Vanilla Ice Cream
1 cup sugar
1/4 cup Corn Syrup
1/4 cup Unsalted Butter
1/3 cup Water
1/2 tspn..Vanilla
1/4 tsp. Salt
1 tbls. Ground Cinnamon
1 tspn. baking soda
Procedure:
Butter an aluminum foil lined sheet pan. Combine sugar,
corn syrup , butter and water. Bring to boil and cook
to the caramel stage. Remove from heat and add the rest
of the ingredients. Pour onto the prepared sheet pan.
Let harden. Chop and sprinkle on top of vanilla ice cream.
Spiced
Blackberries Ingredients:
2 pints of blackberries, picked and washed
1/2 cup sugar
1/4 cup water
1 cinnamon stick
Procedure:
Bring sugar, water and cinnamon stick to a boil. Remove
from heat. Add blackberries. Serve warm. Do not cook blackberries.
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