My daughter Karen had visited Emeril’s famous place in New Orleans… Delmonicos. For those who don’t know, Delmonico’s has a favored status among those who love culinary history. The Delmonico’s in New York produced a wonderful cookbook that every fine chef wants to own. The cookbook is called ‘the Epicurean.’ Even Emeril has one on display.
While Karen was at Delmonico’s, she tried an interesting twist on an ancient dessert called bread pudding. The difference is that it was made with Gingerbread.
However, I made my Gingerbread bread pudding differently, allowing the gingerbread to only be one of the breads used in the mixture ( the others being: croissants, apple spice muffins and sour dough bread. The technique isn’t really all that unusual if you remember what bread pudding was really all about. Its purpose was to allow the chef to utilize all of the extra unused bread scraps that a kitchen might produce… including but not limited to: cake, muffins, rolls, french loaves and (my favorite) croissants! Besides, for bread pudding, I tend to allow my spices to take control of the gingerbread… so diluting this with other breads only makes sense.
Here is my basic bread pudding recipe.
Bon Appetite!