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

Plate This: Duck Breast with Potato Purée & Blueberry Gastrique

Plate This is a Tablecrafter series on cooking seemingly complex restaurant food that regular folks can actually do at home with available tools.


Considering all the heartwarming duck stories we were told while growing up, this bird still spooks grownups—both diners and home cooks alike.

Duck has a characteristically funkier, gamier flavor than chicken or turkey that can intimidate. Paired with its glowing red meat, it looks ready to challenge your self-worth in the kitchen.

Today's cooking project involves a simple trio: a protein (pan-fried duck), a starch (potato purée), and a sauce (blueberries & juices.) The duck acts as the main, filling, and savory element, the potato purée gives a smooth texture with a gentle flavor, and the gastrique adds a sour-sweet touch for the duck's bold flavors. We'll finish it off with a couple of garnishes for a stunning plate.

If you haven't done this before, you might have just a little bit of difficulty with the plating process, but you'll learn it with practice.

Gastrique: a classic French sauce made from reduced caramelized sugar and vinegar, occasionally with fruit.
Purée: a smooth, thick, paste from ground, mashed, or blended food.
Blueberries, smeared
Cooking oil
Zucchini, sliced thinly
Pan-fried duck breast, scored skin
Pan-fried duck breast, sliced, with salt
Orange, segmented

Duck Breast with Potato Purée & Blueberry Gastrique

Yield: 2 servings
Time: 120 minutes


Ingredients:

DUCK

  • Duck breast, skin scored
  • Salt and pepper, to taste

POTATO PUREE

  • 1 cup potatoes, peeled and cubed
  • ¼ cup cream
  • ⅓ cup butter

BLUEBERRY GASTRIQUE

  • 1 cup blueberries, rinsed
  • ½ cup red wine vinegar
  • ½ cup granulated sugar
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp pink peppercorns, freshly ground

ORANGE ZEST BREADCRUMBS

  • 1 orange, zested
  • 1 cup fresh breadcrumbs, coarse
  • ¼ cup butter
  • Salt and pepper, to taste

ZUCCHINI GARNISH

  • 1 piece zucchini, sliced lengthwise
  • Salt & pepper, to taste

Procedure: Duck Breast

  1. Put the scored duck skin-side down onto a cold pan and allow the fat to render over low heat. Continue to cook for about 6 minutes, or until the skin is evenly browned.
  2. Flip the duck and cook the other side for another 3 minutes.
  3. Allow the duck to rest covered for at least 10 minutes before slicing.
  4. Slice the duck lengthwise and season with salt and pepper. Reserve for plating.

Procedure: Potato Purée

  1. Boil the potatoes in salted water until they are completely tender, about 15–20 minutes. Strain. 
  2. In a blender, add all the ingredients. Blend the mixture until it is completely smooth and free of any lumps. Adjust for seasoning and store in the refrigerator.

Procedure: Blueberry Gastrique

  1. Combine all ingredients into a saucepan.
  2. Over low-medium heat, simmer the mixture until the desired consistency is reached. It will take around 30 minutes to reduce the sauce to about half.
  3. Take note that the sauce thickens as it cools.

Procedure: Orange Zest Breadcrumbs

  1. Roughly tear up the bread into a food processor. Pulse it only a few times to maintain a coarse texture. 
  2. Over low heat, melt the butter in a wide pan. 
  3. Add the breadcrumbs and stir to coat them evenly. Cook the mixture slowly until all the moisture has evaporated and the crumbs are golden, about 10 minutes.
  4. Blot on a paper towel. Season immediately with the orange zest, salt, and pepper. Store in an airtight container.

Procedure: Zucchini

  1. Prepare a large pot of boiling water. 
  2. Thinly slice the zucchini lengthwise with either a knife or mandolin.
  3. Blanch the zucchini in the boiling water for 30 seconds. Strain.
  4. Season with salt and pepper, reserve for plating.

Procedure: Assembling the Plate

At this point, you should have completed all the procedures for the components listed above: the duck breast, potato, breadcrumbs, gastrique, orange, and zucchini.

COMPLETED COMPONENT PORTIONS

  • Duck breast, pan-fried
  • ¾ cup potato purée
  • ⅓ cup blueberry gastrique
  • 1 whole orange, segmented
  • ⅓ cup orange zest breadcrumbs

ASSEMBLING EVERYTHING TOGETHER

  1. Smear the potato purée on the plate. 
  2. Put down the seasoned pieces of duck breast.
  3. Drizzle over the blueberry gastrique.
  4. Add the breadcrumbs in small mounds.
  5. Add the orange segments. 
  6. Make the final adjustments suited to your taste.
 

If you've successfully created this dish, send us a photo to hello@tablecrafter.com or tag us on Instagram. We'd love to see your work!