Creme brulee on the bottom ( 1-inch thick ) with bread pudding cooked on top. I had this at a restaurant, (Sun-Rise in San Jose,CA ). I want to make it at home. Does anyone have a recipe?
geekgirl
Jan 15, 2009 01:10PM
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You mean creme on the bottom? did they actually brulee it then put bread pudding over that? Essentially, most bread pudding is creme anglaise soak bread--very similar to creme brulee. This sounds unusual, but tasty....
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There was a restaurant in Louisiana mentioned in the December Food & Wine with a great Bread Pudding Brulee. I asked Food & Wine to get it for me, but they were unable to. I have seen some recipes online at epicurius and foodieview, but I'm not sure how good they are.
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Was it perhaps, Bayona? I made one out of Laurent Tourondel's BLT cookbook that was good...
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Never heard of Bayona; but would like to try it!
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I shall try making a custard with bread pudding cooked on top. Any suggestions on how I might perform this would be appreciated.
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SInce the egg mixture/custard for bread pudding is similar to creme brulee, do you think they might have just used day old bread as the base, overfilled it with the egg mixture so it comes over the bread layer and baked? Then turned it upside down so the creme brulee ends up on top.
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