I have been fooling around with different bread pudding recipes. I have found that bread pudding is best made with crusty, savoury french bread -the more flavourful the bread, the better the end result. Here are some photos of maple french toast and peanut butter bread pudding. Last week I also made a cinnamon french toast bread pudding with maple and frangelico butterscotch sauce. It’s uber sweet but anchored by the heavy fat of whipping cream and butter, hints of spice and the nutty warmth of frangelico – it stands out as my favourite bread pudding recipe yet.
This Spanish serrano ham is fatty and so so cured. Deconstructing; it tastes nearly stale, burning on the back of your tongue from a smoky bitterness. Though it has none, you have thoughts of black pepper to explain the way it makes your throat catch. The fat coats your tongue with the mouth feel of all that cure. It has notes of all kinds of fermentation – stale bread, red wine, hard cheese.