I’ll let you in on a little restaurant secret: Chefs often create specials to use up leftovers in the kitchen. As a pastry chef, I’ve run many a dessert special featuring meringues and a delicious sorbet or fruit coulis, all in an effort to use up extra egg whites and overripe fruit.
That’s how bread pudding ended up on the menu at Flour, my bakery and café. Every day, we’re often left with overflowing tubs of extra fresh-baked bread. Some gets dropped off at a local shelter, some gets made into breadcrumbs, and some turns into bread pudding.
Given its genesis from leftovers, bread pudding is essentially a humble dessert, but at Flour we’ve come up with a number of ways to make it decadent, with add-ins and flavorings. This tool lets you generate a basic comforting treat for your family, a rich, complex dessert suitable for guests, and everything in between.