Recipe from a Champion Chef

Toby Hill, executive chef at Pain D’Avignon in Hyannis, is one of our Champion Chefs. He has supported Cape Abilities in a number of ways, starting with being a faithful customer of Cape Abilities Farm.  You can find Pain D’Avignon breads at Cape Abilities Farm on Route 6A in Dennis.

Here’s a wonderful recipe from Toby Hill that’s perfect for the season. Thanks for sharing, Toby!

Chocolate and Butterscotch Bread Pudding
Serves 5-6

 2 lb.               Pain D’Avignon Brioche (large cubes) or the Chocolate Hazelnut Bread that is available on Fridays and Saturdays at Pain D’Avignon
8 oz.                Bittersweet Chocolate
4 oz.                Bourbon
7 ½ cups      Heavy Cream
6 T.                  Butter, Unsalted (plus extra for greasing casserole dish)
2 t.                   Salt, Kosher
3 t.                   Vanilla Extract
1 ½ cup         Brown Sugar (packed)
7 ea.                Eggs
8 ea.                Egg Yolks

 Method of preparation:
1. Preheat an oven to 325F degrees.
2. Butter a large casserole dish and set aside.
3. In a saucepan, heat the heavy cream, bourbon, vanilla, salt and butter.
4. In a mixing bowl mix the eggs, yolks and brown sugar until combined.
5. Whisk the chocolate into the hot cream mixture until melted and combined.
6. Slowly drizzle the chocolate liquid into the egg mixture until combined.
7. Pour the mixture over the bread cubes and squeeze the bread to make sure that the bread is saturated.
8. Tightly pack the bread mixture into the casserole dish.
9. Place dish in the oven for 45 minutes. Test the doneness by placing a toothpick in the center of the bread pudding. If the toothpick comes out without runny liquid on it, it is done.
10. Cut and serve immediately or cool and reheat later.