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

Make It Fresh: Melon Pan

Make it Fresh is a Tablecrafter series that features great recipes that you can recreate at home.


Popular in many countries, particularly in Asia and Latin America, the sweet melon pan captures more hearts by the minute. Not necessarily melon flavored, its name can be attributed to its resemblance to a melon. Although the bun has a various flavorings, from actual melon to being filled with custard. Simultaneously sweet, crisp, and fluffy the bun triumphs in textural variety. Savour each crumb of this bun at home by making yourself a batch. 

Melon Pan

Yield: 16 servings
Time: 2 hours and 45 minutes (2 hours and 30 min prep / 15 min baking)


Ingredients:

bread dough

  • 300g bread flour
  • 2 tbsp sugar
  • 2 tsp salt
  • ⅔ cup milk
  • 1 large egg
  • 1 tsp instant dry yeast

cookie dough

  • 120g all purpose flour
  • ½ tsp baking powder
  • ¼ cup butter
  • 3 tbsp sugar
  • 1 egg
  • 1 tsp vanilla essence
  • sugar, for sprinkling

Procedure: Bread Dough

  1. Combine the yeast, milk, and sugar in a small bowl or jug and cover. Set aside for 5 minutes then stir in the egg.
  2. Combine the flour and salt in a stand up mixer with the hook attachment.
  3. Add the liquid mixture and stir to form a soft dough, knead for about 5 minutes or until smooth and elastic.
  4. Transfer the dough in a greased bowl and cover. Set aside in a warm place to proof for 1 hour or until doubled in size.

Procedure: Cookie Dough

  1. Combine butter and sugar in a large bowl and beat until light and creamy.
  2. Add the egg and vanilla essence, mix until throroughly combines. Fold through the flour and baking powder.
  3. Roll into a log and chill for 25 minutes.

Procedure: Assembly

  1. While the cookie dough is setting, divide the bread dough into 8 equal parts and knead on a lightly floured surface until smooth.
  2. Preheat oven to 180°C.
  3. Roll out the chilled cookie dough to 5mm thick. Using a round cookie cutter, cut out 3 inch wide cookies. 
  4. Once all the bread dough has been kneaded and the cookie dough has been rolled out and cut, place the cookie dough on the divided bread dough and wrap together.
  5. Score the cookie dough surface diagonally and roll on the granulated sugar. Repeat for all bread rolls.
  6. Place the prepared bread rolls on a lined oven tray and set aside for about 10 minutes or until doubled in size.
  7. Bake for 20 minutes.

Did you enjoy our Melon Pan recipe? Let us know how much you enjoyed this recipe by sending us an email at hello@tablecrafter.com. We can't wait to hear more from you!