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Dear SOS: I have had this wonderful bread pudding at Pete's Cafe & Bar on 4th and Main in downtown L.A. Could you please get me the recipe?
Kim Banfal
Culver City
Dear Kim: Sometimes nothing beats a warm serving of bread pudding for dessert … that is, unless you top it with a drizzle of rich caramel and crème anglaise. Pete's was happy to share its recipe for this classic comfort dessert, which we've adapted below. Enjoy!
Pete's bread pudding
Total time: 1½ hours
Servings: 8 to 12
Note: Adapted from Pete's Cafe & Bar in downtown Los Angeles.
Crème anglaise
4 egg yolks
1/3 cup sugar
1 pint milk
1/4 vanilla bean, scraped
1. In a medium bowl, whisk together the yolks and sugar. Set aside.
2. In a medium, heavy-bottom saucepan, combine the milk and vanilla bean seeds and pod. Heat the milk over medium-high heat until hot, 5 minutes.
3. Whisk one-half cup of the hot milk mixture into the yolks to temper the eggs, then pour the egg mixture into the saucepan, whisking it in with the milk to form a custard base.
4. Heat the base over medium heat, stirring constantly, until it thickens to form a custard. The custard is ready when it coats the back of a spoon.
5. Immediately remove from heat and strain into a bowl set over a larger bowl of ice water to stop the cooking. Stir the custard until cold, then remove to a medium bowl, cover and refrigerate until needed. This makes 1 pint crème anglaise, possibly more than is needed for the remainder of the recipe. The custard will keep, covered and refrigerated, for up to 1 week.
Caramel sauce
Kim Banfal
Culver City
Dear Kim: Sometimes nothing beats a warm serving of bread pudding for dessert … that is, unless you top it with a drizzle of rich caramel and crème anglaise. Pete's was happy to share its recipe for this classic comfort dessert, which we've adapted below. Enjoy!
Pete's bread pudding
Total time: 1½ hours
Servings: 8 to 12
Note: Adapted from Pete's Cafe & Bar in downtown Los Angeles.
Crème anglaise
4 egg yolks
1/3 cup sugar
1 pint milk
1/4 vanilla bean, scraped
1. In a medium bowl, whisk together the yolks and sugar. Set aside.
2. In a medium, heavy-bottom saucepan, combine the milk and vanilla bean seeds and pod. Heat the milk over medium-high heat until hot, 5 minutes.
3. Whisk one-half cup of the hot milk mixture into the yolks to temper the eggs, then pour the egg mixture into the saucepan, whisking it in with the milk to form a custard base.
4. Heat the base over medium heat, stirring constantly, until it thickens to form a custard. The custard is ready when it coats the back of a spoon.
5. Immediately remove from heat and strain into a bowl set over a larger bowl of ice water to stop the cooking. Stir the custard until cold, then remove to a medium bowl, cover and refrigerate until needed. This makes 1 pint crème anglaise, possibly more than is needed for the remainder of the recipe. The custard will keep, covered and refrigerated, for up to 1 week.
Caramel sauce
