 | Mandarin/Tangerine Brioche Bread Pudding10 portions Dean Thomas, Consulting Chef |
| • | 1 cup + 1 cup + 2 tbsp. The Perfect Purée Mandarin/Tangerine Concentrate (divided), thawed |
| • | 1 1/2 lb. + 2 cups granulated sugar (divided) |
| • | 8 oz. + 1 pint + 1 cup heavy cream (divided) |
| • | 2 lbs. brioche bread, broken into small pieces |
| • | 2 quarts milk |
| • | 12 oz. egg yolk |
| • | 1 lb and 4 oz. whole eggs |
| • | 1 tsp. vanilla |
| • | 1/4 cup water |
| • | 2 oz. butter |
| • | 1/4 cup toasted macadamia nut halves |
| • | Whipped cream and clementine segments |
| Method: | |
| 1. | In a heavy gauge stainless steel sauce pan, heat 1 1/2 lb. sugar slowly, stirring constantly until melted and amber color, do not burn! Add 8 oz. heavy cream. Bring to a simmer and add 1 cup of Mandarin Tangerine concentrate. This caramel is used to sweeten the brioche bread pudding mixture. |
| 2. | In a mixing bowl, blend the milk, 1 pint heavy cream, eggs, yolks and vanilla, and then add the above tangerine caramel. |
| 3. | Pour over the brioche pieces and gently stir. Place mixture into individual service vessels and bake in water bain for 30-40 minutes. Allow to rest. |
| 4. | In a heavy gauge stainless steel saucepan, boil 2 cups granulated sugar and water. Cook until caramelized in color. Remove from heat and add 1 cup of Mandarin/Tangerine Concentrate, 1 cup heavy cream and finish with butter. Simmer for 2 minutes. Cool and reserve for service. |
| 5. | Unmold the Mandarin/Tangerine Brioche Bread pudding into a small soup plate. Surround with 2 tablespoons of Mandarin/Tangerine Caramel sauce and drizzle with Mandarin/Tangerine concentrate, swirl. Pipe a garnish of whip cream, Clementine segments and toasted macadamia nuts. |