Ahoy hoy there foodies!
I hope the week is going great for all of you as it is for me!
Today I am bringing you guys a recipe from when I was actually still in Culinary School. Yes, once upon a time, I went to Monroe College and completed the Baking and Pastry Arts program back in 2013. It was one of my proudest moments because I redeemed myself there. I also learned so much. A good portion of the recipes I will be posting have come from my time as a Pastry Chef and Cupcakery Owner.
I never really cared for Bread Pudding because I was used to the Hispanic one. Then Chef Molloy rocked my work when he introduced me to this. The ice cream it was paired with was one of the best I had ever had. Later on, I now realize it was just Condensed Milk Ice Cream. It is still great because it compliments the spicy notes in this dish.
According to the Chef who taught me everything I know, he told us in our second week that bread pudding is basically a pudding that is meant to be more cake-like than anything. I have carried this with me. I still like this one better than my mother’s and that is a huge deal considering most of my recipes are reboots to hers.
I hope you guys love this recipe. It is super simple and most of the ingredients are probably already in the pantry.
I really want to see your pictures of this. Please share and post your pictures either here or tag me #tctastytravels on IG.
Recipe: Tasha C.
Picture: Live Well Bake Often
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