UChicago

I'm in Chicago!! Move-in starts tomorrow. :-)

Bread Pudding Tiramisu

Fall calls for warming, spiced desserts, like this tiramisu bread pudding. The bread pudding itself is soaked with coffee, chocolate, and rum, then sliced and topped with a thick rum mascarpone cream. I better to able to find some cooking alcohol in college, because this dish will definitely be made again. It isn't overly sweet, which is nice - the bittersweet elements of chocolate and coffee really shine.

Tiramisu Bread Pudding

6 oz egg or milk bread, such as challah, brioche, or Portuguese rolls
1 cup whole milk (I ended up using soymilk and it turned out wonderfully. However, these are definitely not vegan!)
5/8 cup heavy cream
1/4 cup very strong brewed coffee, cold
3 Tbsp rum
2 smallish eggs
2 yolks (remember those macarons? and all the yolks left over?)
1/4 cup sugar
3 oz bittersweet chocolate

1. Cut bread into 1-inch cubes and place in an 8x8 pan. If your bread isn't already stale, bake for 10 minutes at 350ºF.
2. Meanwhile, bring milk and cream just to a boil. Have water boil on another burner, but turn it off once it boils - this will be for the "bain marie", the water bath.
3. While the milk and cream are on the stove, whisk the eggs, yolks, coffee, rum, and sugar.
4. Slowly whisk scalded milk into the egg mixture, drizzling in about 1/4 of it first while whisking - you don't want the eggs to cook! Continue whisking while drizzling in the remainder. Add chocolate and whisk until melted.
5. Pour over bread in the 8x8 pan and let soak for 30 minutes, pushing bread down with the back of a spoon as necessary.
6. Preheat your oven to 350ºF. Put the baking pan with the bread pudding into a large roasting pan lined with paper towels. Place in the oven and then pour water into the large pan to halfway up the 8x8 pan. Bake 35 to 45 minutes, until puffed and an inserted knife comes out clean.
7. Let cool while you prepare the:

Mascarpone Cream

2 Tbsp rum
3 yolks
1/3 cup sugar
1/8 tsp salt
8 oz mascarpone
3/8 cup heavy cream

1. Whip heavy cream. Set aside.
2. In a heatproof bowl over a pan of simmering water (don't let the bowl touch the water), beat yolks at a low speed with an electric hand mixer until combined.
3. Add sugar and salt and beat at medium high until pale yellow and foamy. Add rum and continue beating.
4. Remove from heat and beat in mascarpone until well combined.
5. Fold into whip cream and chill.

If feeling ambicious, you can slice the bread pudding (once cool) and layer the whole thing into a more traditional looking tiramisu. But if you are impatient, it is just as good with a slightly warm piece of bread pudding with a generous dollop of cream on top...and a sprinkling of cinnamon or cocoa powder for the finishing touch.

Red Cabbage Tarts with Balsamic Apple Compote

After seeing the photo on Tastespotting, as often happens, I decided that I just had to make these tartlettes. The head of cabbage begging to be used in the fridge encouraged the decision and I headed to the kitchen. The dough was a dream to work with - I'll definitely use it for any tart or pie in the future. At first bite, the tarts were a bit dry alone...but with too little balsamic vinegar left to make enough reduction, balsamic-glazed apples did the trick, packing another great fall flavor into these already wonderful savory galettes.

Red Cabbage Tarts

Tart dough:
2 1/2 cups flour
1 tsp salt
1 tsp thyme
1/2 lb butter
1/2 cup ice water

Tart filling:
2 tbsp olive oil
3/4 cup water
1 red onion
1/2 small head of red cabbage, cored
2 tbsp vinegar
2 tbsp sugar
2 tbsp thyme
1 1/2 tsp salt
1/2 tsp pepper
1 tsp cumin

1. For the dough, combine flour, salt, and thyme in electric stand mixer. Add butter and beat to a crumb or sand texture. Add water, combine until dough comes together, and transfer to saran wrap. Chill in fridge.
2. Meanwhile, heat olive oil over medium heat. Slice onion and cook until soft. Add sliced cabbage along with the water. Add the remaining ingredients and cover.
3. Cook covered for 10 minutes. Uncover and cook until the liquid is gone, adding more water if the cabbage is still crunchy.
4. Remove the dough from fridge. Divide into 9-12 parts and roll into 6-inch circles. Transfer to lightly greased baking sheet. Place a large spoonful of filling in center and fold edges up.
5. Bake at 350ºF for 30 to 35 minutes.

Balsamic Apple Compote

1 apple per tart
1 tsp butter
1/2 tsp thyme per apple
2 tsp balsamic vinegar per apple
1/2 tsp sugar per apple
1/2 cup water

1. Melt butter over medium heat. Add thinly sliced apple and thyme. Cook for a few minutes.
2. Add remaining ingredients. Simmer apples for 10 minutes, turning once, until liquid is gone and apples are soft but still hold their shape.
3. Spoon apples over hot tart and enjoy!