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Pear & Brandy Focaccia Bread Pudding

I am proud to bring you this piece, which gives you quality resources in print and video to learn about baking bread, using it differently, design, tips and tricks, little things you may not have thought of to be a better baker, a better creator, a better connoisseur of food. Please share your tips with me!



Earthy and fragrant focaccia dough, becomes #focacciaart with fresh pears and cherries. Bake in a deep dish pan, then while hot, it is the perfect dense yet crumbly cake to meld with a brandy cream sauce. The sauce is rich but not heavy....a class a dessert. Think #bread pudding meets #treslechescake. One of my BF came by to pick up A piece of this magnificent cake, and instead ate the two remaining pieces. That is the JOY of cooking for those you love.


QUICK VIDEO RECIPES LIKE THIS ONE PUBLISHED EVERY WEDNESDAY, so please sub!


Let's begin with the link you need from my recipe posts for you to make this bread pudding.



This blog link will tell you all you need to know about preparing focaccia, and there are some samples of my work. My work is a guideline for you to get creative with savory and sweet ways to work with focaccia. Using focaccia in sweet or savory bread pudding, well, you'll love it!


  1. Make the focaccia bread recipe detailed below.

For the toppings: Cut 2 1/2 inch cut pears (soaked in citrus water and dried) and 1 cup Morelli cherries. Sprinkle with other fruits, seasonings as desired.

  1. Bake at 425 degrees for approximately 30 minutes.

  2. While baking, make brandy custard below.

  3. Place on wire rack, pour hot custard over bread.



  1. Serve warm, can re-warm in microwave or conventional oven. Store in refrigerator.

  2. I suggesting serving this rich dessert with unsweetened whipped cream and additional fruit.


Brandy Custard:

In medium saucepan, over low-medium heat, add 1 can sweetened condensed milk, 3/4 c. half and half or dairy substitute, 1/3 cup dark brown sugar, dash salt, 1 tablespoon cardamom (to taste), 1 tablespoon cinnamon, 2 ounces of brandy, 1/4 cup melted unsalted butter. Whisk until mixture is well combined and just beginning to get hot. Remove from oven and vigorously whisk in 1 room temperature egg until incorporated. Place back on medium heat for a few more minutes, whisking well, then take off heat source. Sauce will be somewhat thin.







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