Thursday, August 16, 2012
Bite with Belkys: Raspberry Bread Pudding from Nemesis Urban Bistro
Dessert doesn't always have to be sweet. One local chef is showing us her twist on an American classic. Let's grab A Bite with Belkys.
The Chef and Owner: Micah Edelstein
The Restaurant: Nemesis Urban Bistro
The Dish: Raspberry Bread Pudding
6 organic eggs
2 cups of organic milk
1 Tbs ginger, grated
1 Tbs nutmeg, grated
1-2 sprigs of fresh thyme, chopped finely
3 Tbs of vanilla
1 loaf of day old bread
fresh raspberries, as desired
1 cup of white chocolate, chopped
1-2 Tbs of sherry wine
1 Tbs of butter
1/4 cup of Greek yogurt
1 Tsp of poppy seeds
1 Tbs of fresh mint
Method of Preparation:
-Start by whisking six eggs in a bowl. Then, add milk, ginger, nutmeg, thyme and vanilla. Mix it all together.
-Next, pour the mix over chunks of day old bread. Toss in fresh raspberries, white chocolate and a shot of sherry wine. Carefully combine all of the ingredients together and allow the bread to sit and absorb the mix.
-After, coat a small baking pot with a non-stick spray and transfer the breading mix to it. Let it bake in a 350 degree oven for about 35 to 40 minutes.
-Once the bread pudding has cooked, sauté it with a dab of melted butter on the stove. Then, pop it back in the oven for a few minutes.
Spread a little plain Greek yogurt on a plate. Then, sprinkle some poppy seeds and place the bread pudding on top. At the restaurant, they garnish the dessert with their homemade hibiscus ginger syrup and some fresh mint.
Serving Suggestion: Torrontés
FOR MORE INFORMATION:
Nemesis Urban Bistro
1035 North Miami Avenue
Miami, FL 33136