This recipe comes from chef Juerg Federer, a.k.a., Chef Fed, owner of FEDISH, an aphrodisiac pop-up restaurant in Los Angeles. The rich bread pudding is served with a savory cream and gets a bright hit from the strawberries, balsamic vinegar, and dash of black pepper added at the end. Enjoy!
Brioche Pudding, Strawberries, Pepper, Sage
Serves two
Brioche Pudding
- 1 tsp. butter
- 2 brioche rolls (2 oz./roll), may be substituted with challah)
- 1 1/2 cups milk
- 3/4 cup sugar
- 2 small eggs
Preheat oven to 400F. Melt butter in an ovenproof ramekin or muffin pan and coat using pastry brush or paper towel. Cut brioche into 1/2 inch cubes, add to ramekin. Mix milk, eggs & sugar in a small bowl until sugar is melted. Gently flatten brioche cubes into the bottom of the baking dish. Pour half of the batter over brioche. Once the brioche rises, pour the rest of the batter.
Balsamic Reduction
- 1/4 cup balsamic vinegar
In a small sauce pan, bring vinegar to a rolling boil. Reduce heat to medium for a light boil, and reduce vinegar until 1/8 cup is left. Set aside.
Sage Cream
- 1/2 cup cream
- 4 leaves of sage
Vigorously whisk cream in a large bowl just until cream starts to reach stiff peaks. Chiffonade sage into thin strips.
Strawberries
- 10 strawberries
- 2 tsp. agave nectar
- 1/2 tsp. coarsely ground pepper
Destem strawberries and cut into quarters. Add to a bowl, and add agave nectar. Mix until evenly coated.
Before serving, plate all the ingredients. Garnish cream with the sage, season strawberries with pepper and drizzle the balsamic reduction over everything.
MELISSA PANDIKA
Rally Health
