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Minnie’s Salted Caramel and Bread Pudding

2 weeks ago by

Minnie’s on Clinton is the restaurant embodiment of that effortlessly cool girl you spy sauntering the streets of New York. She seems like she’s totally not trying, but how is she not trying when my “not trying” starts and ends with a bathrobe?! Take that girl and make a restaurant out of her and you’ve got Minnie’s, with its casually distressed chairs, corner location in the LES, and wholesome, ingredient forward menu with a dash of hot sauce thrown in for good measure. I urge anyone in New York to check out Minnie’s in person, but in the meantime, here’s a little recipe for some bread pudding topped off with salted caramel sauce. It’s sure to give you a sugar rush so we can forget its February if only for a split second.

Bread Pudding

Ingredients:

1 brioche
2 cups heavy cream
2 cups milk
160 g sugar
2 tsp cinnamon
1 tsp vanilla
4 eggs
336 g white chocolate, chopped
4 oz whiskey

Make it:

Line a deep pan with buttered parchment paper. Cut brioche into 1” cubes and mix well with chopped white chocolate. Place bread/ chocolate mixture in the pan. Mix together heavy cream, milk, eggs, vanilla, whisky, and cinnamon. Pour mixture over the bread/ chocolate mixture and press the bread down lightly to saturate and absorb the custard mix. Let stand at room temperature for 1 hour. Cook in a 325 degree oven for 20 minutes rotate pan and cook for another 20 minutes. Let stand and settle for a few hours or overnight. Cut into even squares. Heat and serve with salted caramel sauce and a scoop of vanilla ice cream.

Minnie's Recipe The Atelier

Minnie’s Salted Caramel and Bread Pudding

Minnie's Recipe The Atelier

Salted Caramel Sauce

Ingredients:

1 ½ cups sugar
½ cup water
½ cup heavy cream
1 ½ tbsp sea salt

Make it:

Place sugar and water in a saucepot and boil rapidly on high heat. Once mixture begins to boil, do not stir. Brush the sides of the pot with a pastry brush and hot water to wash down any sugar that sticks to the side preventing sauce from crystalizing. Once sauce gets a deep dark brown pull off the heat. Very carefully pour in heavy cream and whisk vigorously until smooth. Be very careful to not get liquid on skin due to the heat and be careful of the steam that is created when creme is added! After cream has been whisked in and sauce is smooth, add salt and mix well. Store at room temperature.

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