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The Flakiest Bread Pudding

TIMES STAFF WRITER

The secret of this bread pudding is the bread itself--croissants. “When I was a consultant for the Meridian Hotel in Chicago,” says Joachim Splichal, chef-owner of Patina, “I noticed during my rounds that there were a lot of croissants left over in the bakery.” Splichal decided to put them into pudding.

The natural buttery sweetness of the croissant is a perfect match for the chocolate-flavored custard. This is pudding so grand you’ll want to serve it for Thanksgiving.

PATINA CUSTARD-AND-CROISSANT PUDDING

10 egg yolks

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3/4 cup sugar

1 vanilla bean

4 cups whipping cream or half and half

1 croissant, cubed and toasted

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1 1/2 ounces good-quality chocolate, chopped

Wild Turkey Sauce

Beat together yolks and sugar until pale in color. Add vanilla bean and cream. Set aside.

Evenly distribute croissant cubes and chocolate in bottoms of 8 individual souffle dishes. Discard vanilla bean and pour custard over croissant and chocolate.

Bake in pan filled halfway with warm water in oven at 300 degrees 45 minutes or until firm. Croissant and chocolate will rise to surface. Serve with Wild Turkey Sauce. Makes 8 servings.

Wild Turkey Sauce

5 egg yolks

5 tablespoons sugar

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1 cup milk

1 cup whipping cream

Wild Turkey whiskey

Combine and mix egg yolks and sugar. Combine milk and whipping cream in saucepan. Bring to boil. Remove from heat and stir in sugar mixture. Cook over low heat until sauce thickens. Add Wild Turkey to taste. Serve chilled with pudding. Makes 2 cups.


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