Semolina brioche bread pudding with blueberry preserves and bourbon milk jam - Serves 6 - Recipe

Art Culinaire, Spring, 2002 by Geoff Gardner

For the bourbon apricot glaze, in a small saucepan over medium-high heat, bring the bourbon to a boil, reduce the heat and simmer for five minutes. Add the apricot jam and stir to combine. Simmer until slightly thickened, about three minutes. Strain through a fine mesh sieve and discard the solids. Add the blueberries and toss to coat. Sprinkle with sugar and reserve, keeping warm.

For the candied pecans, preheat the oven to 325 degrees. In a small bowl, whisk together the egg white and sugar until the sugar is dissolved. Add the pecans and toss to coat. Using a slotted spoon, transfer the pecans to a parchment-lined sheet pan and spread evenly. Place in the oven and bake until golden brown, about eight minutes. Remove from the heat and set aside to cool.

To serve, invert a timbale of bread pudding on to the center of a plate and remove the timbale mold. Drizzle some bourbon milk jam around the dish, spoon some blueberries and candied pecans over the dish, and garnish with mint.

Chambord Royal