Italian Winemaker's Dinner at the Italian Culinary Institute
Date: Wednesday July 16, 2003
Chef: John DeLucie, Executive Chef SoHo & Tribeca Grand Hotels
Italian-Style Bread Pudding
7 ounces country or ciabatta bread, crusts removed, cut into 1/2-inch cubes
1 cup whole milk
4 tablespoons unsalted butter
6 ounces sugar, divided
grated zest of 1 lemon
1/4 cup crushed almonds
8 egg yolks
9 egg whites
1 ounce cornstarch
1 1/2 pounds total of blueberries and amarena cherries in syrup, combined
1 cup unflavored bread crumbs
||Preheat the oven to 400 degrees. Soak the bread in the milk for about 3 hours in the refrigerator. Place in a food processor and purée until
smooth. Transfer to a bowl and refrigerate.
||Place the butter in the bowl of a mixer fitted with a whisk attachment and beat the butter until creamy. Add 4 ounces of the sugar, lemon zest, a pinch of cinnamon, almonds and salt, and continue to whisk until well incorporated. Add the egg yolks, one at a time until a creamy consistency is formed. Add the bread puree, and continue to mix on a low speed until incorporated.
||In a separate bowl, beat the egg whites with the remaining 2 ounces of sugar until soft peaks form, being careful not to over beat. Add the
cornstarch, a little at a time until well incorporated. Fold the beaten egg whites to the bread mixture, a little at a time, gently folding with a rubber spatula. Add the blueberry-cherry mixture, and continue to mix until incorporated.
||Butter muffin pans and sprinkle with bread crumbs, shaking off any excess. Ladle the mixture into the tins and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. (Avoid opening the oven during this time). Remove, and let cool. Serve with whipped cream and chocolate sauce.