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Brunch Baking with Gale Gand

Gale Gands Free-Form Pear Tarts

Gale Gand's Free-Form Pear Tarts

  • Gale Gands Free-Form Pear Tarts

By Fine Cooking Editors, editor

August 29th, 2009

At her demonstration this morning on baking for brunch, Gale Gand demonstrated a trio of recipes from her cookbook Gale Gand's Brunch!: A blackberry bread pudding, an apple coffee cake, and some quick pear tarts that she actually developed for FC a few years back. In this video excerpt from Gale's demo, she shares a tip on baking bread puddings that she learned while she was an apprentice at a restaurant in France. See below for the recipes.

Blackberry Bread Pudding
Makes 6 to 8 servings

1/2 large loaf of brioche or challah (About 8 oz bread)
2 cups half and half
2 cups heavy cream
1 pinch salt
1 tsp. vanilla bean paste or vanilla extract
6 eggs
1 cup granulated sugar
1 cup blackberries (about 1 half pint)
Confectioner’s sugar

Preheat oven to 350* F

Cut the crusts off the bread and cut into 1-inch cubes. You should have about 3-1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light brown, about 10-15 minutes. Watch carefully to make sure they do not brown too much. Pour into a casserole or baking dish.

In a large mixing bowl, whisk the eggs, sugar, and vanilla paste or extract together. Whisking constantly, gradually add the half and half and cream. Strain into a large bowl to remove any lumps or bits of egg. Pour this custard over the bread cubes and let soak until absorbed. Fold the blackberries in carefully.

Place the dish in a roasting pan and fill half way with hot water to create a hot water bath.  Bake until set and golden brown on top, about 45 to 50 minutes. Serve warm or chilled, dusted with confectoner’s sugar.

Quick Apple Streusel Coffee Cake
Makes 8 servings

For the cake
1-1/4 cups flour
2-1/4 tsp. baking powder
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
1/2 cup milk
1/4 cup melted butter
2 chopped apples, unpeeled (about 1-1/2 cup)

Streusel topping
1/2 cup sugar
1/4 cup flour
2 Tbs. butter, melted
1 tsp. cinnamon

Stir together the dry ingredients. Beat the egg, then add the milk and melted butter. Pour the wet into the dry, then add raw apples and stir well. Pour into a well-greased 8-inch square pan. Mix together the streusel ingredients in a bowl until well blended, and ten sprinkle over the top of the batter. Bake at 400*F about 25-30 mintues. Cool in the pan and cut into squares.

posted in: Blogs, baking, epicurean classic, tarts, brunch, Gale Gand, bread pudding, Coffee Cake
Comments (9)

wwdropout writes: i am looking for scones recipes Posted: 8:22 pm on September 7th

Sweetlilly writes: Thanks Gale for the fantastic tip (newspaper in water bath).
Can I use it every time this sort of cooking is needed?
By the way I will keep your secret!!!hahah!!! Posted: 5:10 pm on September 3rd

dlif writes: Great tip to use paper in the water bath. Thanks!!! Posted: 3:43 pm on September 3rd

hsnow73 writes: Would somebody please double check the bread pudding recipe? The amount of liquid seems very high for 8 oz. of bread. Posted: 3:35 pm on September 1st

garchompson writes: she's makes it looks so easy, thanks for the inspiration! Posted: 4:15 pm on August 29th

SHS61 writes: Thanks for sharing these videos and bringing the wonderful chefs directly to us in our homes. Love Gale and her easy, fun presentations. Cannot wait to try the Blackberry Bread Pudding as my hubby and I became bread pudding fans since we shared one on our very first date! Posted: 12:37 pm on August 29th

eatwell writes: Enjoyed watching Gale Gand The Black Berry Pudding will be a hit my Thanksgiving dinner. An added dessert along with the standard pumpkin pie. I enjoyed watching the videos. I will be sure to watch as many as I have time for. Great idea sharing the videos Posted: 12:06 pm on August 29th

mair2 writes: Gale makes everything look easy and fun, which makes you want to try making it. Posted: 11:11 am on August 29th

JEANMARIE writes: I love her everything I have ever made from her reciepes come out great thanks Gale Posted: 10:41 am on August 29th

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