Third in our CollaBREADtive 3 program Stephen Proctor is featured, he represents The Fabulous Fox on North Grand in St. Louis. The Grand Buffet is open two hours prior to every show at the Fox, and requires a ticket. Click here to get a ticket to the Grand Buffet in The Griffin Room. On your next visit to the Fox Theater consider elegant pre-show dining and enjoy the Chocolate Cherry Holiday Crown Bread Pudding!
For the program, Stephen teamed up with Josh to create the Chocolate Cherry Holiday Crown Bread Pudding using Companion’s Chocolate Cherry Holiday Crown Bread, topped with mascarpone cream. From December 6 – January 16, you can get the Companion Chocolate Cherry Holiday Crown Bread wherever Companion breads are sold or you can head to the Fabulous Fox Theater and order The Chocolate Cherry Holiday Crown Bread Pudding off the menu!
CHOCOLATE CHERRY HOLIDAY CROWN BREAD PUDDING
Click here to download a PDF of the recipeFor the Chocolate Cherry Holiday Crown Bread Pudding:
4 each Companion Chocolate Cherry Holiday Crown rolls (1/2 package)
3/4 cup sugar
1 T instant espresso powder
2 T dark cocoa powder
1/2 t vanilla extract
Pinch of salt
2 T Meyer’s dark rum
2 whole eggs
2 egg yolks
1 1/2 cups heavy cream
1 T unsalted butter, cut into small cubes
Procedures for the Chocolate Cherry Holiday Crown Bread Pudding Bread Pudding:
Cut the bread into 1” cubes approximately, place in large mixing bowl
In a separate bowl, combine remaining ingredients, using a whisk to combine until completely incorporated and all sugar has dissolved. Strain this mixture into the same bowl as the bread (straining will insure a smooth custard) using a fine mesh strainer.
Gently press the bread into the custard mixture and allow the bread to sit for 10-15 minutes to absorb as much custard as possible
Pour the bread mixture (and again, gently press) into the greased loaf pan, dot with the cubed butter. Cover with aluminum foil. Bake for about 35 minutes until a toothpick comes out nearly clean. Remove aluminum foil and return to oven for an additional 10 minutes to “crisp” and brown the top of the pudding.
Remove pudding from oven; allow it to cool for 30 minutes. Unmold and slice into desired serving pieces. Serve with a dollop of flavored mascarpone cream. This recipe will serve 10 with ease.
1 cup heavy cream
2/3 cup powdered sugar
¼ teaspoon cherry extract
2 teaspoons Godiva chocolate liqueur
8 ounce package mascarpone cheese, room temperature
Combine cream and sugar using electric stand or hand mixer (if using stand mixer, use whip attachment), beat until slightly thickened. Add the extract, liqueur and softened mascarpone; continue beating until the cream mixture is smooth and thick. Serve