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Stilton Bread Pudding with Petite Wild Rhubarb, Upland Cress & Vanilla Grass “Salad”


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Recipe Courtesy of Chef Jamie McFadden/Cuisiniers Catered Cuisine & Events

(Serves four/4oz. servings)

BREAD PUDDING

  • 4 eggs
  • 1/2 cup sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon kosher salt
  • 2 teaspoon black pepper
  • 4oz. Stilton cheese, crumbled
  • 2oz. sun dried cherries
  • 12oz. challah bread, diced into 1/4 cubes

Preheat oven to 325º.  In a medium mixing bowl combine the eggs and sugar.  Whisk mixture until pale in color.  Next add in the cream, salt, pepper, cheese and cherries.  Mix thoroughly and then fold in the diced challah.  Butter 4 ramekin dishes and fill each with your pudding mix.  Place in pre-heated oven for approximately 35 minutes or until pudding has slightly risen and has turned a golden brown.  Carefully remove from oven and allow to cool until just warm.

RHUBARB SAUCE

  • 1/8 cup diced petite wild rhubarb
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 tablespoon of fresh lemon juice

Cook rhubarb in water & sugar in a sauce pan on very low heat until rhubarb is soft(approximately 7-9 minutes).  Remove from heat and add lemon juice.

“SALAD” GREENS

  • 2 tablespoons of micro Upland Cress
  • 2 tablespoons chopped Vanilla Grass

TO SERVE

Slide a knife around outer rim of ramekin and invert Bread Puddings onto plates.  Place 1 per small serving dish and drizzle Rhubarb Sauce on top of puddings and top with Chef Garden’s “Salad” Greens.

Serve Immediately