California Peach and Date Bread Pudding with Walnut Tuile and Bailey’s Irish Cream Sauce
1 Each Vanilla Bean
8 Cups Whole Milk
4 Pints Heavy Cream
2 Cups Granulated Sugar
7 Each Cloves
2 Each Cinnamon Sticks
2 1/3 Cups Egg yolks (TK eggs)
2 Each Loaves Brioche or Baguette, diced
5 Lbs Peaches, sliced
1 Lb Dates, diced
Bailey’s Irish Cream Sauce:
2 Lbs Granulated Sugar
2 Cups Water
1/2 Cup Bailey’s Irish Cream
1/2 Cup Jameson Whiskey
1 Pint Heavy Cream
Vanilla Gelato, pre-made, any brand
1/4 Cup Unsalted Butter
1/4 Cup Packed Light Brown Sugar
3 Tbsp Light Corn Syrup
1/4 Cup All-Purpose Flour
1/2 Cup Walnuts, chopped
1 Each Aluminum Soda Can, for shaping cookies
In a medium saucepan over medium heat, split and scrape the vanilla bean into the milk and cream. Add the sugar and spices. Bring to a boil and steep. Strain mixture through a chinois (or other cooking sieve), and cool in an ice bath. Allow to cool and whisk in the egg yolks. Strain again and reserve until needed.
Preheat oven to 300˚ F. Line the bottom of a baking pan with parchment paper and spray with vegetable spray. Toss the bread and the dates in a bowl and cover with the custard. When the bread has absorbed most of the custard and is moist, add to the baking pan. Place the sliced peaches on top of the bread. Press down on the pudding allowing the custard to cover the peaches. Cover baking dish with parchment paper and then foil. Bake until set, about 1 hour. To test doneness, press gently in the center. Custard should be absorbed fully. Remove from oven and allow to cool.
Bailey’s Irish Cream Sauce:
Combine the sugar and water in a heavy bottomed saucepan and cook over medium-high heat until the sugar is nicely caramelized. Slowly stir in the Bailey’s and the whiskey. Once the liquor is incorporated, add the heavy cream. Simmer slowly. Strain and cool. Serve with vanilla gelato and bread pudding. Garnish with mint sprig, walnut tuile and powdered sugar.
Bring butter, brown sugar, and corn syrup to a boil over moderate heat, stirring. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute. Stir in walnuts and cool to room temperature, about 45 minutes. Preheat oven to 375°F. Drop two 1-tablespoon portions of dough 6 inches apart on a buttered baking sheet and pat each into a 4-inch long rectangle, or any shape you desire, with your fingertips. Bake in middle of oven until golden, 6 to 8 minutes. Cookies will spread to about 6 inches.
Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes. Gently loosen cookies from baking sheet with a spatula, then turn over so smooth sides are facing up. Roll 1 cookie around aluminum can and cool on can until cookie holds cone shape, about 15 seconds, then carefully slip off onto a rack to cool completely. Shape remaining cookie in same manner. (If cookies become too brittle to roll onto cone, return baking sheet to oven for a few seconds to soften.) Make and shape more cookies with remaining dough.