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

Saucey: Mentaiko

Saucey is a Tablecrafter series on inventing and modifying sauces, packaging them, and recommending pairings.


An Asian delicacy, mentaiko originated from Korea and found its way to Japan at the end of World War 2. In our recipe, marinated roe goes beyond flavoring the traditional onigiri and sake. Made with either the roe of cod or pollock, this dish comes in a variety of flavors and colors. Surprisingly accessible in Japan, you can find these at airports and train stations!

Recently, it has gone through a phase of reinvention—finding itself a part of the popular mentaiko pasta. A dish with a range of textures, thick and unctuous from the cream sauce that features the salty roe. Who knew this popular dish was so easy, in fact, you can forget the stove—this doesn't require cooking! (Except for the noodles, that is)

Mentaiko Pasta

Yield: 2–4 servings
Time: 10 minutes


Ingredients:

  • 1 piece mentaiko
  • 4 tbsp Japanese mayonnaise
  • ¼ cup cream
  • ½ tsp soy sauce
  • 1 package udon
  • nori, shredded for garnish

Procedure:

  1. Make a lengthwise slit through the sac membrane of the mentaiko and scrape out the roe with a knife or spoon. Discard the sac membrane.
  2. In a large bowl, combine mentaiko and Japanese mayonnaise. Add the heavy cream and soy sauce.
  3. In a pot, boil water to pre-heat udon noodles. Once the water boils, cook udon according to the package and drain.
  4. Add cooked udon to the mentaiko mixture and toss well until it is evenly coated with the sauce.
  5. Garnish the pasta with shredded nori.

What did you have with our Mentaiko sauce? Let us know your sauce combinations on hello@tablecrafter.com. We're excited to hear more from you!