A random full of nonsense blog on the internet presents, a motion picture magnificent in it’s horror, see the vengeful violence of the undead, for it is…THE RETURN OF THE FOOD BLOG!! Step inside, if you dare look upon the…

Now that we are finally set up in Buffalo with the new apartment we can get back into making some new recipes and consistent food posts. This is the first recipe post in a while so I figured it would be the perfect time to present the new style and presentation for the recipes. I want to try and keep it as clean and straight forward as possible while putting my style into it. I would love to know what you guys think so I can keep progressing and making the blog better for you, the reader! This dish is my take on an after dinner coffee and dessert, or breakfast, or three in the morning fancy munchies, who am I to judge. This is going to be a two day process so we better get rolling.

Coffee Bread Pudding:                                        
3 C Brioche (Small Dice Stale)
2 Eggs
1 1/4 C Milk
1 Tbsp Coffee Beans (Crushed)
1/4 C Sugar
2 T Brown Sugar
1 tsp. Vanilla Extract
1/2 tsp Salt

Cut the brioche into small cubes and let sit overnight uncovered to get stale. This will help prevent the bread from getting too soggy. Crush the coffee beans in a bag and place in milk, let sit in fridge overnight. The following day place milk in small pot and bring to a simmer, continue to simmer for 10 minutes. Remove from heat and strain, scale and add milk if needed to make the original amount called for.

Place milk in fridge and let cool. In a bowl mix together eggs, milk, sugar, brown sugar, vanilla and salt. When fully incorporated mix in bread and toss til coated. Preheat oven to 325º F. Spray muffin tins with nonstick spray and place bread and custard in tin til flush with the top. Bake in oven for 45-55 minutes (Depending on pan size) until baked all the way through. Remove from oven and let cool on rack.

Crème Anglaise:                                                             Yields: 1 C

1/2 C Milk
1/2 C Heavy Cream
1 Vanilla Bean (Split and scraped)
3 Large Egg Yolks
3 Tbsp Sugar

Combine milk and cream in sauce pan. Scrape in vanilla . Bring to a simmer then remove from heat. In a bowl whisk together egg yolks and sugar. Slowly temper in hot milk with the yolks. Return to sauce pan and stir over low heat until sauce thickens. Strain and let chill. The sauce will thicken more once it is cooled.

*If you don’t have any vanilla bean you can substitute 1 tsp of extract*

For this dish I also did some pulled sugar. If you would like to know how I did it feel free to shoot me a message and ask! I am always willing to help and explain! I am very excited to finally have a space that can be dedicated to photography and recipe testing, it makes the process much smoother. Thank you again for the patience during these past couple of months with the move across country and new beginnings! Abby and I look forward to sharing plenty more recipes and stories. See you hooligans next time.