One of the factors that I feel plays an important role in successfully running a galley is the ability to be flexible and utilize a variety of products in a manor you had not planned on. Not a day goes by on a boat where everything goes as planned. There may be enjoyable distractions such as a pod of whales or a black bear and her cubs, or not so pleasant distractions such as rough seas. All of these factors affect the timing in the galley, as well as the food preferences of the guests. Another contributing factor is the utilization of leftovers as well as product freshness and integrity. I work hard not to let any leftovers go to waste or any food spoil! We don’t have a lot of opportunities to eat leftovers as they are since there is always a new meal in the works, however many leftovers find their way into soups, frittatas, and desserts. Berries and bread are two items I consistently have on hand and am continually looking for ways to use them up before they spoil. This Blueberry Bread Pudding is a crowd favorite aboard Viaggio, it makes a terrific dessert with a vanilla creme anglais and fresh whipped cream, or I have been known to serve it drizzled with maple syrup as part of a brunch buffet for a group. It can easily be made a day or two ahead and reheated when needed which makes it great for entertaining! I have also baked it, allowed it to cool completely, then cut it into individual portions and wrapped it tightly in plastic wrap to place in the freezer for use at a later date.
INGREDIENTS
6 cups old bread diced and dried- I dice( most of the time I just rip it into pieces!) the bread and leave it out on the counter overnight to dry or place it on a cookie sheet in a warm oven for a few hours ( for this batch I used a slightly sweet Brioche I had made for dinner a few nights before as well as some honey cornbread from last night)
2 cups blueberries
2 1/2 cups sugar
5 eggs
1 cup cream
1 cup 1/2 and 1/2
1 Tablespoon of vanilla
METHOD
1. Place the blueberries and 1 1/2 cups of the sugar into a medium sauce pan and cook until reduced to a syrup consistency. Set aside to cool.
2. Mix the eggs, cream, 1/2 &1/2, remaining 1 cup of sugar, and vanilla in a mixing bowl until thoroughly combined.
3. Add the dried bread to the cream mixture and combine until all the liquid has been absorbed.
4. Butter or spray a 8×8 baking dish and pour 3/4 of bread mixture into the pan.
5. Using a spoon drop spoonfuls of the berry mixture in various spots over the bread mixture. ( reserve 1/4- 1/2 of the berry mixture to use when plating)
6. Top with the remaining bread mixture.
7. Cover with foil. At this point I like to allow the bread pudding to sit for an hour or so to really absorb all of the cream mixture and infuse the blueberry into the mix. If you are in a hurry it can be baked immediately or it can go in the fridge overnight and be baked the next day.
8. Preheat the oven to 350. This dish is very forgiving, so if you are cooking it at the same time as something else you can alter the temperature to accommodate the other item. I would be careful cooking it above 400 but it should be fine from 300-400 degrees. This should take 30-45 minutes to bake. I like to keep it covered with foil until about the last 10 minutes of baking. This allows the bread pudding to steam which creates a fluffier, lighter texture.
9. Allow to cool slightly before serving. I like to top it with either a vanilla creme anglais, vanilla ice cream, or fresh whipped cream as well as some of the remaining blueberry syrup!
About Chef Alisa:
Viaggio Charter is excited to introduce Chef Alisa Jestel, the newest member of the Viaggio team! Chef Tristin was offered an exciting land based opportunity in Seattle that was too good to pass up. With Tristin moving ashore, Captain Trig found himself in need of a new chef so he turned to his long time friend and prior co-worker Alisa.
Alisa has been cooking professionally around the Seattle area for the past fifteen years, the last six of which have been spent aboard a variety of luxury yachts cruising the Pacific Northwest! Alisa thrives on the abundance of local products available in the area and enjoys creating memorable dining experiences at every opportunity! She customizes each and every meal to the individual needs of VIAGGIO’s guests, and loves taking time to share her passion and knowledge for food with anyone that is interested. Alisa has been known for giving impromptu cooking classes on cooking what you catch, fresh pasta making, and seasonal cooking.
Alisa spends her free time during the off season traveling and exploring her love for food in other countries. She finds her self often revisiting Italy for more extensive training on pasta making and other old world culinary arts! Viaggio Charters is excited to welcome Alisa aboard and looks forward to sharing her culinary delights with you!
For more information visit: www.viaggiocharter.com
Seasoned Crew – Custom Designed Itinerary – Relaxation – Majestic Alaska Beauty
