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!

Feature

Kombucha Dogs: Tea With a Heart

Commercial photographer Michael Faye retired with a twinkle in his eye: he was going to brew tea, instead.

Kombucha Dog, brewed in Los Angeles, does the double duty of perfecting kombucha and raising awareness for rescue dogs that need adoption. “Kombucha is a beverage that has been around for thousands of years,” said Faye. “People argue about the origin — whether it’s from Korea or Russia, but it’s from somewhere in east Asia.”

Basically a fermented tea that has low alcoholic content, he started brewing kombucha for himself, and then his friends. “It’s boiled, then when it’s cooled, we add raw, organic sugar,” said Faye. “The sweetened tea is inoculated with the yeast and bacteria, then allowed to ferment. The yeast and bacteria like the nitrogen in the tea and the minerals in the water. As it ferments, it makes probiotics, acetic acid and gluconic acid, which are fantastic antioxidants. The polyphenols in the tea remain in the kombucha.” When word got around and demand started to rise, Faye began producing kombucha for sale.

The labels are what caught our eye, however. The dogs on the labels are currently in no-kill shelters and are up for adoption. Once the dogs find their forever homes, the design is phased out.

The Dog Pack: Three bottles of Wild Blueberry, Ginger, Hint of Mint, and Just Kombucha, with a different dog up for adoption on each label.
Some of the dogs up for adoption. Click here to see the rest.

As much as we like to indulge in alcohol consumption for purely hedonistic purposes, here, the craft of fermenting tea is elevated to a nobler cause (and we like that all the more!)

Looking to give a dog its forever home? Check out Kombucha Dog's website.