ginger snap + jalapeno bread pudding

2 cups ginger snap cookies (broken)

1 - 1lb loaf brioche bread (cubed)

1 cup golden or dark raisins (or sundried fruits)

1 jalapeno minced (de-seed + remove stem)

1 tsp ground cinnamon

1/3 cup white sugar

1/3  cup brown sugar

1 cup milk

1 cup heavy cream

4 egg yolks

plus ½ cup sugar for topping

 

preheat oven to 350 degrees

1. combine + whisk egg yolks + both sugars in mixing bowl

2. combine milk, heavy cream, minced jalapeno + cinnimon in sauce pan + slowly heat / do not scald

3. slowly temper milk/cream mixture into yolk/suger mix / whisk to combine

4. arrange cubed brioche, cookies + raisins in greased 8x8 baking pan

5. pour entire liquid mixture over bread + let soak for 10 min

6. cover with foil and bake at 350 for 20 min / rotate + bake another 20 min

7. allow to cool for 1-15 minutes + top with ½ cup sugar + either use broiler or torch to "burn"

8. scoop + serve with ice cream or whipped cream

 

 

***substitute dried fruits or vanilla waffer cookies

 

 

eric williams / chef + owner

momocho mod mex

cleveland ohio

 

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