Chef Lanny Macleod’s Bread Pudding Recipe from Victor Restaurant

‘’It’s a fall dessert favourite of mine and the restaurant. I’ve based it off of my grandmother’s bread and butter pudding in which she would use all of her stale bread from the week. We used to have it most Sunday evenings’’, says Lanny Macleod.

This updated version uses croissants and viennoiserie which makes it even more decadent and rich.

Want to all a little more «wow-ness» to this dessert, drenched it in this fabulous bourbon butterscotch caramel sauce. Because as chef Macleod would say, ‘’anything with a spike of bourbon is fab!”.

We won’t argue with that!

Portions: 18

Ingredient for the bread pudding
625g Leftover Pastries
750ml 35% Cream
1 tsp Vanilla Extract
2 tbsp Cinnamon
125g Butter
200g Brown Sugar
9 Eggs
6 Apples, peeled and diced

Ingredients for the butterscotch caramel
1 lb Butter
4 cups Brown Sugar
2 cups 35% Cream
1 tbsp Vanilla Extract
1 tsp Kosher Salt
8 tbsp Bourbon

Method for the bread pudding
1.Chop pastries into large cubes and soak with cream, vanilla and cinnamon
2.Let sit at room temp for 25 minutes
3.Melt butter and brown sugar in a heavy skillet and cook until thick and slightly coloured
4.Add the apples and cook until JUST tender
5.Let cool to room temperature and add to the pastry mixture
6.Whisk eggs and combine with the rest
7.Spoon into well sprayed aluminum tins
8.Bake in a water bath at 325*, covered for 30 minutes
9.Uncover and bake for 15 minutes more

Method for the butterscotch caramel
1.Melt butter and brown sugar in a pot and boil until very thick
2.Add vanilla, salt and cream and mix
3.Put back on the heat and boil for 1 minute
5.Let cool to just above room temperature
6.Add in the bourbon and stir to combine

Get to know Lanny Macleod with our interview here and come taste his cuisine at Victor Restaurant, located in the Le Germain Hotel Toronto Mercer.