Rich & colorful: a perfect holiday dessert
Posted: Friday, Nov. 16, 2012
Chef Troy Gagliardo
"Chef Troy" Gagliardo hosts a weekly cooking segment called "Troy's Everyday Eats" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at email@example.com. Visit www.cheftroy.net, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.
Pomegranate Blueberry Goat Cheese Bread Pudding
1 each-French bread-cut 9 to 10 cups-cut into bite size pieces
1 cup pecans, chopped
1 pint blueberries
5 ounces goat cheese, crumbled
4 each-eggs, large
1 1/4 cup dark brown sugar
1 teaspoon almond extract
1 tablespoon orange zest
2 tablespoons pomegranate, molasses or concentrate
4 tablespoons unsalted butter, melted and cooled slightly
4 cups heavy cream
3/4 stick unsalted butter, 6 tablespoons
1/4 cup dark brown sugar
3 tablespoons pomegranate, molasses or concentrate
1. Preheat oven to 300 degrees with rack in center of oven.
2. Lightly butter or spray a 9 x 13 baking dish and place it into a roasting pan that is larger than baking dish.
3. In a sauce pan, heat heavy cream to warm through over low heat.
4. In a mixing bowl combine eggs, sugar, almond extract, orange zest, pomegranate and melted butter until well incorporated.
5. Slowly, while stirring add warm cream a little at a time until all has been incorporated.
6. Place bread cubes in baking dish, scatter pecans, blueberries and goat cheese over top.
7. Pour custard over bread cubes and gently press bread into custard to help soak up custard.
8. Let stand for at least 30 minutes.
9. With baking dish in roasting pan, carefully pour in hot water until half way up the sides of baking dish.
10. Place in oven and bake for one hour.
11. While pudding is baking, melt butter over medium high heat.
12. Add sugar, pomegranate molasses, whisk to combine and cook until slightly thicken.
13. Lower heat to lowest setting and keep warm.
14. To check for doneness, press gently on pudding.
15. If custard rising to top let it bake a little longer until all of the custard is set.
16. Remove from oven and from water bath.
17. Let cool slightly before serving and serve with warm pomegranate sauce drizzled over top.
The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.
Have a news tip? You can send it to a local news editor; email firstname.lastname@example.org to send us your tip - or - consider joining the Public Insight Network and become a source for The Charlotte Observer.Read moreRead less