McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.

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Brioche Bread Pudding



BRIOCHE BREAD PUDDING
McCormick and Schmick's Recipe

Serves 6

3 four-inch brioche (to 4)
6 egg yolks
1 teaspoon vanilla extract
3 cups whipping cream
1/2 cup sugar
6 tablespoon semisweet chocolate chips

Cut brioche into 1/2-inch-thick crouton-size squares (you’ll need about 40). Toast in 350 degree oven 10 minutes. Set aside.Beat together egg yolks, vanilla and sugar in bowl. Scald cream in medium saucepan over medium heat. Pour 1 cup cream into egg mixture to temper, then return cream and egg mixture to saucepan. Cook over medium-low heat, stirring, until slightly thickened, about 3 to 4 minutes. Place 1 tablespoon chocolate chips and 6 or 7 croutons in each of 6 (6-ounce) ramekins. Pour custard over croutons and chocolate. Immerse croutons completely in custard. Place cups in baking pan filled halfway with hot water. Bake at 350 degrees until pudding is set, about 40 minutes.

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