O pudim de pão da Nordstrom!

Se você estiver com viagem programada para Miami, não deixe de dar uma passada no Cafe Bistro da loja de departamentos Nordstrom ( Aventura Mall: 19507 Biscayne Boulevard).


O carro chefe da casa e famoso pudim de pão é uma delícia dos deuses, só mesmo experimentando para saber. Consegui a receita (em inglês), para quem quiser se arriscar na cozinha!!


Segue receita para 12 pessoas! 

5 Tbsp. unsalted butter, melted 

4 cups heavy (whipping) cream 

2 cups milk 

1 cup sugar 

3 1/2 cups white chocolate morsels 

6 large whole eggs, plus 12 large egg yolks 

1 tsp. pure vanilla extract 

1 – 24” loaf of day-old French bread cut into 

1/2” thick slices 

Preheat oven to 325°. Brush a 9”x12”x2” baking pan 

with 2 Tbsp. melted butter. Line pan bottom with 

parchment paper. 

Combine cream, milk, and sugar in saucepan over 

medium heat, stirring until hot. Remove from heat and 

add chocolate morsels, stirring until melted. Set aside to 

cool slightly. 

Whisk together whole eggs, egg yolks and vanilla. 

Gradually drizzle the warm cream mixture into the eggs, 

whisking until smooth and well blended. (If mixture is 

too hot, eggs will curdle.) 

Lay half the bread slices in prepared pan. Pour half the 

cream mixture over bread and allow it to absorb the 

liquid. Layer the remaining bread on top and pour the 

remaining cream mixture over it. Press down the bread 

until it absorbs the liquid. Cover pan with foil. 

Bake for 1 hour. Uncover and continue baking until the 

liquid in center has evaporated and pudding is golden 

brown (about another 30 minutes). Transfer to wire 

rack, cool and cut into six 2x3” rectangles, then cut each 

rectangle into a triangle, wrap and refrigerate. 

Raspberry Sauce 

1/2 cup water 

1/2 cup sugar 

2 tsp. grated orange zest 

2 cups fresh or frozen raspberries 

Combine water, sugar and orange zest over medium 

heat until thick and syrupy. Add raspberries, reduce 

heat to low and cook until fruit falls apart. Let cool 

and force the sauce through a sieve to remove the 

seeds. Set aside. 

White Chocolate Sauce 

1/2 cup heavy (whipping) cream 

1 cup white chocolate morsels 

Warm cream until hot, remove and add the chocolate 

morsels. Stir until melted and smooth. 

To assemble: Preheat oven to 350°. Butter a rimmed 

baking sheet and place the triangles of pudding onto 

it, brushing each piece with butter. Bake until browned, 

about 12 minutes. 

To serve: Stand hot pudding triangle on its side. Run 

a strip of White Chocolate Sauce across the plate, 

including over the top of pudding. Pool some raspberry 

sauce at opposite edges of the plate. Garnish with 

raspberries and ribbons of white chocolate cut from the 

chunk with a vegetable peeler.