Get cracking on candy cane dessert 0
Yew Seafood and Bar executive pastry chef Bruno Feldeisen prepares a special Christmas bread pudding with apples, cranberries and candy canes. (PHOTOS SUBMITTED)
During the weeks leading up to the holidays, 24 hours presents a series of recipes from top local chefs that make use of basic items that are part of the Greater Vancouver Food Bank Society’s two-day supplemental menu.
The Greater Vancouver Food Bank Society is one of the largest purchasers of B.C. eggs, with about 3,300 dozen ordered each week. This is just one example of how financial contributions to the food bank are used to invest in the local economy.
The food bank just loves eggs because they can be used for both practical and decadent meals.
“Eggs are a very important part of what we provide,” said Kay Thody, the food bank’s communications director. “And who doesn’t love dessert? You don’t stop being human just because you need help from the food bank.” Bruno Feldeisen, executive pastry chef for Vancouver’s Yew Seafood and Bar at the Four Seasons Hotel Vancouver agrees.
“No matter where you are in life, food will always be emotional and there is no shame in going to the food bank,” he said. “There is an emotional connection to food, especially sweets during the holidays. You won’t remember your mother’s roasted fish, but you’ll remember her pumpkin pie.”
If you’re going to indulge in dessert, try to make a choice that delivers on a nutritional level rather than just the sweet factor. Some of the benefits of eggs, aside from being a great source of protein, include high levels of lutein —essential for eye development — and other antioxidants.
Apple Cranberry Bread Pudding with Crushed Candy Cane
- 7 slices of white bread, trimmed and cut into small 3/4-inch cubes (Feldeisen prefers sourdough bread)
- ¾ cup dried cranberries (can be substituted with raisins or currents)
- 3 cups canned apples, diced into small ¾-inch cubes
- 1 cup golden sugar
- 3 eggs
- ¼ cup butter (can be substituted with margarine)
- 1 cup whole milk
- 1 can evaporated milk (370 ml)
- 1 pinch salt
- 1 tsp ground cinnamon
- 10 medium-sized candy canes (or about 150 g)
1. Preheat the oven at 350 F. Place the diced bread on a cookie tray and put into the oven. Slightly toast until light golden.
2. In a saucepan, put the chopped canned apples, dried cranberries and butter, and cook over low heat for 2 minutes. Add the golden sugar, salt and ground cinnamon. Cook for another 2 minutes. Remove from the heat and toss with the toasted bread.
3. In a large bowl, whisk the eggs with the milks and add to the bread mixture. Pour into a baking dish and bake in a bain-marie for about 30 minutes or until the top of the pudding is light in golden colour.
4. Garnish with crushed candy canes.