Cooking

Can Craft: Brownie Bread Pudding with Cookie Dough Crust

Can Craft is a Tablecrafter series on creating presentable food from preserved, processed, and canned food. 


As a child, dreaming up of outrageous desserts came easily. Our recipe satisfies the child at heart in all of us, but not without appeasing more adult tastes. Playing on a spectrum of textures lent by the croissant bread pudding, the stickiness of whiskey caramel, and the soft cookie crust. After tasting these, plain old brownies will never be enough after a bite of these over the top brownie bread pudding bars topped with a cookie dough crust. 

Brownie Bread Pudding with Cookie Dough Crust

Yield: 12 servings
Time: 2 hours (10 min prep / 20 min cooking / 1 hr 30 min chilling)


Ingredients:

 

Brownie bread pudding

  • 1 box brownie mix, baked
  • 2 eggs
  • 1 cup stale croissant
  • ½ cup cream
  • ½ cup milk
 

cookie crust

  • 1 box cookie mix
  • 4 tbsp butter, softened

whiskey caramel

  • ¼ cup water
  • ½ cup cream
  • 1 cyup sugar
  • 1½ tbsp whiskey
  • pinch of salt
  • oil, for brushing

Procedure: 

  1. Preheat oven to 160˚C.
  2. In a bowl, mix brownie pieces and croissants with cream, milk, and eggs.
  3. Prepare a 9-inch baking pan, brush the sides with oil. Once greased, pour in the pudding mixture.
  4. Bake for 15–20 minutes or until the mixture is firm to the touch. Set aside and let it cool down.
  5. Prepare cookie dough crust according to package and set aside.
  6. While waiting for the brownie bread pudding mixture to cool down, simmer sugar and water on medium heat for about 15 minutes or until deep amber in color. Watch closely as to not let it burn.
  7. Turn off the burner and remove from heat, slowly add cream to the melted sugar while sturring.
  8. Add a pinch of salt and whiskey to the caramel. Transfer to a container and let it sit until room temperature.
  9. Once the brownie has cooled, layer the prepared cookie dough mixture on top and chill for an hour.
  10. After chilling, cut into slices and serve with caramel.

Did you enjoy our Brownie Bread Pudding? Send us photos of your work at hello@tablecrafter.com. We love seeing your photos!

Cooking

Southeast Asian Kitchen: Dhal

Southeast Asian Kitchen is a Tablecrafter series on cooking dishes inspired by the different regional cuisines in Southeast Asia.


The eponymous Indian lentil stew combines the richness of coconut milk and robust spices used in the region. Usually paired with the roti canai or steamed rice, its complexity shines through in every meal. Everyday ingredients coupled with intense aromatic spices combine to make the flavorful vegetarian fare. Don't let its lack of conventional protein sources let you think that this dish lacks substance. These lentils contain a respectable amount of protein for everyday fare.

Dhal

Yield: 3 cups, estimated
Time: 50 minutes (10 min prep / 40 min cooking)
 


Ingredients:

  • 1 cup red lentils, picked through
  • 1 white onion, minced
  • 3 small tomatoes, thinly sliced
  • 2 cloves garlic, minced
  • 1½ tsp curry powder
  • 1 tsp garam masala powder
  • ½ tsp turmeric powder
  • ½ tsp chili powder, optional
  • ½ cup coconut milk
  • 1½ cups water or vegetable oil
  • 1 tbsp vegetable oil
  • 1 tsp salt

Procedure:

  1. Sauté the onions over medium heat with the vegetable oil until translucent, about four minutes. Add the garlic and cook for one minute more.
  2. Add the tomatoes and spices. Stir for three minutes.
  3. Pour in the coconut milk and water. Bring to a boil and lower to a simmer. Cook until the lentils are tender, about 30 minutes. Add more liquid if necessary. Serve with roti canai or white rice.

Did you enjoy our easy dhal recipe? Drop us a line on our email hello@tablecrafter.com, we'd love to know what you thought of our recipe!