27

October

Stilton Bread Pudding With Black Pepper Rhubarb Sauce

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

(Serves 4 / 4oz . servings)

Stilton Bread Pudding With Black Pepper Rhubarb Sauce:

  • 4 eggs
  • ½ cup sugar
  • 1 cup heavy whipping cream
  • 1 tsp kosher salt
  • 2 tsp black pepper
  • 4 oz. Stilton cheese, crumbled
  • 2 oz. sun-dried cherries
  • 12 oz. challah bread, diced into ¼ cubes

Preheat oven to 325°.  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 golden brown.  Carefully remove from oven and allow to cool until just warm.

RHUBARB SAUCE:

  • 1 cup diced rhubarb
  • ¼ cup water
  • ¼ cup sugar
  • 1 tsp black pepper
  • 1 tbsp fresh lemon juice

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

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.

Serve Immediately and Enjoy!

Executive Chef Jamie McFadden | Cuisiniers Catered Cuisine & Events

5470 Lake Howell Road, Winter Park, FL

www.cuisinierscater.com

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