Bread pudding makes a terrific dessert; bread pudding for breakfast hits on all of the right notes. Chef Adam Gooch was thinking about something sweet when he introduced cinnamon roll bread pudding in mini cassoulet dishes. “This item [is used] for breakfasts, brunches, and as a dessert item. It’s the perfect sweet bite for any application,” says Chef Gooch.
This bread pudding pulls out all of the stops with heavy cream, cream cheese, eggs, and butter combining with brown sugar cake and baguette for an incredible finish. Thank goodness it’s served as a mini!
Mini Cinnamon Bread Pudding
Yield: 20 mini skillets
Ingredients
2.5 Brown Sugar Cake cupcakes, diced small (3/8 inch cube)
1 cup Cinnamon Icing
1 cup Cream Cheese icing
2.5 cup diced small baguette (3/8 inch cube)
3 cups half & half cream
3 eggs
½ cup sugar
1 tsp ground cinnamon
¼ tsp salt
3 Tbsp heavy cream
Method
Toss the brown sugar cake and baguette cubes together in a miing bowl.
Add in cinnamon icing and gently toss to coat the bread
In a separate bowl, mix the half & half, sugar, cinnamon, and salt
Mix until smooth
Pour over bread mixture and let it sit
Spray mini cassoulets
Scoop bread mixture into the cassoulets
Place cassoulets in a 300 degree oven and bake for 10 minutes
Let cool and drizzle with the cream cheese icing.
Brown Sugar Cake
Yield: 48 regular size cupcakes
Ingredients
12 cups flour H&R All Purpose Unbleached
4 tsp baking powder
2 tsp salt, plain iodized
2 lb butter
8.5 cups light brown sugar
8 eggs, extra large
4 tsp vanilla
4.5 cups buttermilk
Method
Preheat over to 300 degrees
Cream butter and brown sugar until fluffy.
Add eggs and vanilla, scrape bowl.
Mix the dry ingredients and alternate adding the dry ingredients and buttermilk into the bowl.
Ladle batter into cupcake pans and bake for 15 to 20 minutes.
Cinnamon Icing
Yield: 2.5 cups
Ingredients
2 cups sugar (confection)
2 Tbsp ground cinnamon
1 cup water
Method
In a small mixing bowl, blend sugar and cinnamon together
Slowly add water AS NEEDED until thick
Label and place on a speed rack
Cream Cheese Icing
Yield: 6 cups
Ingredients
8 oz unsalted butter
2 oz shortening
10 oz cream cheese
1.5 pounds sugar (confection)
2 Tbsp heavy cream
1 tsp vanilla
1 Tbsp lemon juice
1 Tbsp dehydrated egg whites
Method
Cream butter, shortening, and cream cheese together for three minutes
Scrape the bowl and cream for an additional 60 seconds
Slowly add the sugar to the butter mixture
Add the cream, vanilla, lemon juice, and powdered egg whites
Beat for one minute on slow speed to incorporate the ingredients, then beat on medium high speed for three minutes
Scrape the bowl and beat for two to three more minutes. The buttercream should look light and fluffy.
