> PATRICIA NASH, the executive pastry chef at MotorCity Casino Hotel, recently participated in her 13th World Culinary Olympics. Nash is a graduate of the Academy of Culinary Arts and the Notter School of Confectionary Art, and she was honored last year with a Cutting Edge award from the American Culinary Federation. Her white-chocolate bread pudding makes an elegant Valentine’s Day dessert.
> White Chocolate Brioche Bread Pudding
(10-plus servings)*
> Ingredients
3 quarts milk
1 quart heavy cream
8 ounces sugar
1 quart yolks
24 ounces white chocolate, couverture
1 loaf Brioche bread cubed, toasted with
butter and sugar, cooled
> Directions
1. Heat milk, heavy cream, and sugar in pot
2. Add chopped white chocolate to melt
3. Temper in the yolks
4. Pour warm liquid over toasted brioche
5. Place in baking dish
6. Bake in a water bath at 310 degrees, until a knife inserted comes out clean
7. Serve cold or warm
* The amount of bread can be varied. The leftover custard can be reused at a later time.
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