(WJBK) - Sweet tooths rejoice at Browndog Creamery & Dessert Bar in Farmington, where dessert is appropriate before, during and after dinner. Known for their creative and boozy ice cream, Browndog also serves up desserts with a twist, such as a seasonal, warm bread pudding.
Browndog Creamery was recently featured in HOUR Detroit Magazine. Editor Steve Wilke and Browndog executive chef Chris Kurtz joined us in the FOX 2 Cooking School to tell us more about the ice cream. You can get his recipe for a cherry chip donut bread pudding below.
Browndog has a location in Northville and in Farmington. For more information, visit www.browndogcreamery.com.
CHERRY CHIP DONUT BREAD PUDDING
- 9 eggs
- 9 egg yolks
- 5 cups evaporated milk
- 5 cups sweetened condensed milk
- 5 cups milk
- 3 cups sugar
- 3 dozen cherry chip donuts (stale for at least 24 hours or dried out in oven)
Mix eggs, yolks, milks, and sugar together to create custard. Add donuts and mix gently. Let sit for 45 min to 1 hour, gently folding half way through to ensure all donuts are soaked in custard. Grease a deep baking dish thoroughly and bake custard-soaked donuts at 350 for 45 min to one hour. Top with prepared Cherry Couli Sauce, Lime Cream Anglaise and Luxardo Whipped Cream.
CHERRY COULI SAUCE
- 1 cup frozen cherries
- 1/2 cup sugar
- Lime zest
Cook sugar and cherries in saucepan until syrup is thick and reduced. Blend slightly. Take off heat and add lime zest. Chill before using.
LIME CREAM ANGLAISE
- 6 egg yolks
- 1 1/2 cups sugar
- 3 cups milk
- 1 tsp. vanilla
- 1/4 cup fresh lime juice
- Lime zest
In a bowl, whisk half of the sugar and all of yolks; set aside. In sauce pan, combine milk, remaining sugar and vanilla. Bring to slight boil, then remove from heat and mix in the yolk and sugar mix. Add back to heat and stir until reduced and able to coat back if a spoon. Remove from heat and add juice and zest from the lime. Chill before serving.
LUXARDO WHIPPED CREAM
- 3 Tbsp. powdered sugar
- 1 cup chilled heavy cream
- 1 tsp. Luxardo liquor
Whip powdered sugar with heavy cream and add liquor. Continue whipping until soft peaks appear. Serve on top of bread pudding and garnish with lime zest.