Bread Pudding Baked Alaska
Bread Pudding Baked Alaska
Baked Alaska is a traditional dessert with some flare, and this recipe puts a spin on the tried and true sweet treat. Impress your guests by making bread pudding baked Alaska, a dessert that's served at some of the best restaurants in America. This recipe is courtesy of DB's Tavern
Prep Time
2
hours
Cook Time
30
minutes
Servings
2
Total time: 2 hours, 30 minutes
Ingredients
- 1/2 firm pullman loaf of brioche bread
- 8 eggs
- 1/2 quart cream
- 1 quarts milk
- 1/2 pound sugar
- 3 1/2 ounce light brown sugar
- 1/2 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon clove
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- vanilla ice cream
- use 1 pound of sugar for every 1/2 pound of egg whites
- 4 ounce softened butter
- 1 cup sugar
- 1 egg
- 1/3 cup molasses
- 2 1/3 cup all-purpose flour
- 2 teaspoon ginger
- 1/2 tablespoon cinnamon
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 2/3 teaspoon salt
- 3 1/2 cup water
- 1 cup light corn syrup
- 1 pound granulated sugar
- 6 ounce cocoa powder
- 1 1/2 pound semisweet chocolate
- 4 ounce butter
- dash of desired alcohol
Directions
- Preheat the oven to 300 degrees.
- First cut the bread into small cubes and set aside.
- The pudding comes out lighter if the bread is fresh so do not dry out cubes.
- Mix everything together, besides the bread cubes.
- Set the bread cubes in a full shallow hotel pan and pour mix over bread.
- Do not over soak the bread.
- Bake the pudding in a 300 degree oven and set the hotel pan in a water bath.
- Bake the pudding until it is souffled and bouncy.
- Let the pudding cool completely.
- When the pudding is cooked and cooled it should be a bit firmer than traditional pudding in order to be able to cut the forms.
- Once cooled, set in the fridge.
- Once set, cut the pudding into rectangular blocks to desired size.
- Scoop out the center of the pudding as if to form a bathtub shape.
- Fill the cavity with scoops of desired brand of vanilla ice cream, smooth on top with an offset spatula and set in the freezer while meringue is prepared.
- Set egg whites in the Kitchen Aid bowl with the whisk attachment.
- Put the sugar in a saucepan and add some water.
- Mix completely and begin to cook the sugar until it begins to boil vigorously.
- With a candy thermometer, cook the sugar to 240 degrees.
- When the sugar reaches about 234 degrees, start whipping the egg whites until medium peaks and when the sugar reaches 240 degrees begin to pour sugar into whipping whites.
- Continue whipping until the meringue is cool and has reached firm stiff peaks.
- With a small offset spatula cover the bread pudding all around with the meringue and with a decorating pastry tip decorate the top with peaks of the meringue.
- Set back in the freezer.
- Sift all dry ingredients together and set aside.
- In a Kitchen Aid with the paddle attachment, cream the butter and sugar till smooth, then add the eggs and molasses.
- Mix till combined and the add dry ingredients.
- Mix completely and set dough on a sheet and let set in the fridge.
- When set, form cookies in balls and flatten slightly on a baking sheet.
- Bake cookies for 16 minutes at 300 degrees.
- Let cool completely and chop up with a knife to create the crunchy crumble garnish.
- In a heavy bottomed saucepan add your water, corn syrup, granulated sugar and cocoa powder.
- Bring all ingredients to a boil and wisk while boiling for five minutes to thicken and cook out the raw cocoa powder.
- Set aside for 10 minutes.
- Then add your chocolate and butter.
- Mix well till completely incorporated.
- Take the Baked Alaska from the freezer and torch meringue slightly to toast.
- Place Baked Alaska on a platter and garnish with the gingersnap crumbs.
- Take a dash of desired alcohol such as cognac and ignite carefully and gently pour all over the Alaska.
- Let flame till alcohol burns off.
- Pour some of the warm chocolate sauce over the top and serve some extra on the side.
- By this time the bread pudding will have softened a bit while the ice cream remains frozen.
- Cut and enjoy!