Throwdown with Bobby Flay "The Dessert Truck" Chocolate bread pudding with bacon creme anglaise

[iL Divo]

watched the show this morning.
wondered if anyone has been to the Dessert Truck and if they've had their chocolate bread pudding with bacon creme anglaise?
it looked good, warm and inviting.
I did find a recipe [I think it's the right one] and wondered if anyone has made it or ? ? ?

[HillJ]

http://newyork.seriouseats.com/2008/04/the-dessert-truck-for-desserts-on-the-go-in-new-york-city.html

Yes & Yes, iLD. All of their desserts are delicious; real nice guys too.

http://joonbug.com/newyork/firstcourse/Staff-Favorite-Dessert-Trucks-Chocolate-Bread-Pudding/DYq2PdPnVdi
bread pudding recipe

http://whitebison.wordpress.com/2010/...
bacon creme anglaise recipe

[iL Divo]

thanks HillJ
http://www.time.com/time/arts/article...
didn't want to post whole recipe but this is one place I found it.

question for you, how is texture of their chocolate bread pudding?
I read it's pretty similar to the custard. did you find it so?
on a freezing day when you want something warm and yummy, I think it'd be very welcoming, regardless.

[HillJ]

Yes, the texture is very creamy/custardy which is what Dessert Truck customers comment on. Most bread puddings are heavy on textue; not this version. It's delicious. Thanks for the link!

[iL Divo]

was looking in a gorgeous Publix supermarket yesterday for a "Pullman" loaf of bread. even at their bakery they didn't know what one is. to me it's a rounded top loafed bread similar in shape to a Pullman train car(?)
on the TD show one of the 'judges' said she didn't like a flavor on the bottom and wondered what it was (in Bobby's)....why would he even think to put a fruit puree swizzled across the bottom of the plate. ? was he trying to break up the over the top flavor of chocolate? some one said it tasted
like something had been dunked in chocolate milk or hot chocolate or something. I'm not sure BF's was a total hit. ?

[HillJ]

At BF's own admission his bread pudding missed in several ways. Bobby tends to zig while others zag. Just his way. He's not a natural baker.

Re the pullman loaf. I used a pullman loaf pan to bake off a basic white bread 3 days before I made the bread pudding. The pullman is no more than a 1/2 inch in thickness and about 17-19 slices to the loaf-so store bought, look for the "long" commercial loaves and let the bread go stale before you make the recipe. That's if you want to try a come as close to duplicating this recipe. Many other breads will make a delicious pudding.

http://www.kingarthurflour.com/shop/i...