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Hello everyone! Here’s a new recipe for you to try. This time, it’s a very typical dessert, which I believe is common in almost any region—it’s practically universal. It’s designed to make use of old bread. This is a recipe I’ve developed at the restaurant where I’m currently working in the Dominican Republic. Enjoy it!
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Cut the stale bread into cubes and soak it in the milk, heavy cream, and condensed milk. Add the orange zest and let it rest for 2 hours.
In a bowl, beat the eggs together with 50 g of sugar until they reach the ribbon stage. Once the desired consistency is achieved, add the peaches (cut into pieces) and the blueberries.
Prepare a mold for the water bath, coating it generously with caramel to ensure the dessert stays moist.
Mix the creamy preparation with the soaked bread, being careful not to overmix so the bread retains its texture.
Place the mixture in the mold and cook it in a water bath in the oven at 200°C (390°F) for approximately 30 minutes.
Meanwhile, in a saucepan, cut the plums and prepare a coulis by combining 300 g of water and 100 g of sugar. Once the mixture has reduced by 20%, let it rest and add the red fruit tea bag.
Serve the dessert cold with a dollop of chilled cream and the red fruit and plum coulis.
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Make sure to soak the bread thoroughly to achieve a creamy texture.
Do not overmix the bread mixture to retain its texture.
Use fresh fruits for the best flavor in the coulis.
Ensure the caramel coating is even to prevent sticking and enhance moisture.
Serve the dessert cold for the best taste and texture.
Can I use fresh bread instead of stale bread?
Stale bread is recommended as it absorbs the liquid mixture better, but fresh bread can be used if necessary.
What can I substitute for red fruit tea?
You can use any fruit-flavored tea or omit it entirely if unavailable.
Can I use other fruits instead of peaches and blueberries?
Yes, you can substitute with fruits like apples, raspberries, or strawberries based on your preference.
How do I know the dessert is cooked?
The dessert is cooked when it is set and a knife inserted in the center comes out clean.
Can I make the coulis ahead of time?
Yes, the coulis can be prepared ahead and stored in the refrigerator until ready to serve.
