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!

News

Our First Post: Why We Built Tablecrafter

I remember when the package from Amazon arrived at my doorstep. It was a typical brown box flashing that signature smirk under the logo, beckoning me to open it. After waiting almost sixty days for this package–because that's how long it takes if you live in the Philippines–I was ready.

The box contained a shiny new set of professional studio lights: the first quality product I've purchased since I could only afford shoddy China-made equipment earlier in my career. I hopped to my studio, unpacked the box, wept for a second, and finally, plugged the device. In astonishment, I looked at the bulb straight in the eye and relished this beautiful object. I hit the switch. Boom!

It exploded. In my face. The high-powered bulb seared my eyes and it blinded me for a minute. When I regained my vision, all I could see were the glass remains scattered on the floor and the stupidity of my actions. If not for the metal guard that sat in front of the bulb, I might have gone blind for good.

With the number of ignorant experiments I ran as a beginner who was equal parts eager and lost, I could write a half-exciting novel about all my mistakes. Now if I had a place to learn this, I could have spared myself the clunkery.

I've been practicing photography for almost ten years. I started my career taking pictures of people, but then eventually found myself focused on shooting only food because I had more fun with it. In fact, I run a photography studio called PhotoKitchen where I shoot food for clients: both mom n' pop restaurants and multinational corporations like Coca-cola, Nestle, and the big advertising agencies. I learned everything through the internet, and it was hard.

I did not have a mentor. I could not afford to study in a prestigious art school. Most of the learning materials available online and in bookstores were dry, outdated, or too casual. None could teach me what I wanted to learn at a price I could afford. I had to dive in and do stupid things like make light bulbs explode for me to learn to the craft.

In recent years, food photography and styling have risen in popularity because of platforms like Instagram and Pinterest, but the resources to practice and learn it have not. It's a deep, immersive, and enjoyable craft, and strangely, nobody's talking about it.

This is why we made Tablecrafter.

We hope that people who want to get into the visual art of food can do so at a fraction of the cost of art school, learn it in an incredibly short amount of time, and have great fun with it. We also want to help connect people who care about this craft: cooks, photographers, or simple food enthusiasts in a close-knit community that we'll try to build. And for those who want to do this as a career, we'll eventually offer serious resources for professional work.

We're only a few days old, and we still have plenty of work to do. Right now, we're focused on building more classes, creating more free content in our magazine, and helping people out.

I'd love to see you around! If you have any questions or concerns, please send me an email and I'll do my best to reply right away.


Mylene Chung (@mylenechung) directs photography and styling at Tablecrafter on top of running her own small studio called PhotoKitchen for the past eight years. She takes care of two fat cats. Send her an email to mylene@tablecrafter.com.