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Cultural & Heritage Recipes

Parker House Rolls

See below for recipe

History of Parker House Rolls

Parker House Rolls are a type of sweet, soft, and buttery bread roll. They have been a staple in American cuisine for over a century. The rolls originated at the Parker House Hotel in Boston, Massachusetts, the first luxury hotel in the United States. The hotel’s chef, a man named M. Antoine, is credited with creating the recipe for the rolls in the 1870s. The rolls quickly became a favorite among the hotel’s guests. Their popularity soon spread to other parts of the country.

The original recipe for Parker House Rolls has remained largely unchanged to this day. It is still a closely guarded secret. However, it is known that the rolls are made with a combination of flour, yeast, sugar, and butter, which gives them their distinctive flavor and texture. The rolls are also known for their unique shape, which is achieved by folding the dough over itself before baking. This process creates a soft, fluffy interior and a crispy, golden-brown exterior that is characteristic of Parker House Rolls. Over the years, the rolls have become a beloved American treat. They are often served at special occasions such as holidays and weddings.

Cultural Significance

In terms of its cultural significance, the Parker House roll has played a notable role in American food culture, with many restaurants and bakeries offering their own versions of the roll. The roll’s popularity has also been fueled by its appearance in various media outlets and cookbooks, further solidifying its place in American culinary history. As we continue to celebrate the Parker House roll and its enduring legacy, we are reminded of the power of food to bring people together and create lasting memories.

The story of the Parker House roll serves as a testament to the importance of preserving traditional recipes and baking techniques, while also embracing innovation and creativity in the culinary world. As we look to the future of American baking, it is clear that the Parker House roll will remain a beloved classic, cherished by generations to come. With its rich history, delicious flavor, and enduring popularity, the Parker House roll is an integral part of American culinary culture.

Secrets to Parker House Rolls

Due to the natural tendency of yeast dough to both stretch and shrink as you work with it, don’t stress when you don’t end up with rolls that are all the same size. Just arrange them however they best fit to cover most of the bottom of the pan—a shorter one next to a longer one, etc. When they rise and bake, no one will care about size perfection.

The “original” Parker House roll recipe calls for the dough to be cut in circles, dipped in butter, and folded over. However, having tried this rather messy process in the past, and ending up with rolls that popped open in the oven, rather than hold their shape (and their buttery pocket), Chef John Coletta has opted for a slightly different method. The result? Softly rounded rectangular rolls, looking very much like the rolls served these days at the Omni Parker House hotel—still a Boston landmark after all these years.

Parker House Rolls – Recipe

Adapted by JOHN COLETTA

Yields 16 roll servings

Ingredients
  • 360g. Flour; Bread; Organic
  • 8g. Yeast; Instant
  • 40g. Sugar; Granulated
  • 8g. Salt; Sea; Fine Grind
  • 50g. Flour; Potato
  • 45g. Butter; Unsalted; Room Temperature
  • 230g. Milk; Pasteurized; Whole
  • 1 Egg; Extra Large
  • 60g. Butter; Unsalted, Melted For Brushing
Instructions
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, or in the bowl of an electric mixer, fitted with a dough hook.
  2. Place all of the ingredients (except the 60g) melted butter at the end), mixing to form a shaggy dough.
  3. Note: to speed the rising process, whisk together the milk and egg. Heat gently, just enough to remove the refrigerator chill; then add to the remaining ingredients.
  4. Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it’s smooth.
  5. Place the dough in a lightly greased bowl or 2 liter measure (so you can track its rising progress). Allow it to rise for 90 minutes; it’ll become quite puffy, though it probably won’t double in bulk. Note: the dough takes quite a while to get going. After 1 hour, it may seem like it has barely expanded at all. But during the last half hour, it rises more quickly.
  6. Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into a 20 x 30 cm rectangle.
  7. Brush the dough all over with a light coating of the melted butter. You’ll have butter left over; you’ll need it for the other half of the dough, as well as for brushing on top of the baked rolls.
  8. Cut the dough in half lengthwise, to make two 10 x 30 cm” rectangles. Working with one rectangle at a time, fold it lengthwise to about 1.50 cm of the other edge, so the bottom edge sticks out about 1.50 cm beyond the top edge. You’ll now have a rectangle that’s about 6 x 12 cm. Repeat with the other piece of dough.
  9. Cut each of the rectangles crosswise into four 7.50 cm pieces; making a total of 8 folded rolls, each about 6 x 7.50 cm. Flip the rolls over (so that their smooth non-folded side is facing up), and place them in a lightly greased 23 x 30 cm pan. Repeat with the remaining piece of dough, making 16 rolls in all. You’ll arrange 4 rows of 14 cm the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.
  10. Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they’re puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 180°C.
  11. Bake the rolls for 20 to 25 minutes, until they’re golden brown and feel set.
  12. Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.

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Cultural & Heritage Recipes

“Pana’ vicentina” with Chicken and Celeriac

See below for recipe

Bread has always been a universal symbol of nourishment, sharing and memory—present on the tables of every generation. It has accompanied the history of people’s food, becoming not only a daily staple, but also an object of respect, and for many, almost sacred. Our grandparents and parents instilled in us the importance of not wasting bread.

It is precisely from this attention and a genuine deep-rooted culture of recycling that extraordinary recipes were born throughout Italy that give new life to leftover bread. We have simple, yet flavorful dishes, ranging from desserts, to stuffed pasta, from breading to peasant soups. Even today, these preparations continue to live on, reinterpreted in a modern and creative way.

This recipe is a simple and authentic soup, typical of the Italian province Vicenza. It is made with stale bread and vegetable broth, but in the past, those who could afford to used chicken broth to make it richer. A humble dish, this recipe tells stories of family, tradition and respect for what you have.

“Pana’ vicentina”  with Chicken and Celeriac – Recipe

Adapted by GIANLUCA TOMASI

Yields 4 servings

Ingredients
  • 400 g stale bread without crust
  • 0,8 liter chicken broth
  • 40 g grana Padano cheese
  • 30 g onion
  • 100 g celeriac
  • 100 g chicken breast
  • Extra virgin olive oil
  • Black pepper
  • Salt
  • Thyme
Instructions
  1. Brown the onion in a little oil.
  2. Add the bread crumbs and then pour in the broth.
  3. Continue cooking over low heat for 30 minutes.
  4. Add the cheese and blend finely.
  5. Cut the chicken breast into small pieces and cook in a pan with a little oil for a few minutes.
  6. Pour the cream onto each plate, add the celery and chicken, and season with pepper and extra virgin olive oil.

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Cultural & Heritage Recipes

Daktylia

See below for recipe

Daktylia is an Easter Meditteranean bread, originally from Greece but commonly found across Cyprus and Turkey.

Daktylia – Recipe

Adapted by Nikolas Konstantinou
Ingredients
  • Farina flour, 1000 gr.
  • Country style flour, 1000 gr.
  • Yeast, 24 gr.
  • Salt, 24 gr.
  • Sugar, 80 gr.
  • Shortening (Spry), 30 gr.
  • Cinnamon powder, 2 gr.
  • Mastic, 3 gr.
  • Mahlab, 1 gr.
  • Water, 1100 gr. +/-

For the Coating:

  • Sesame seeds, 100 gr.
  • Black sesame seeds, 10 gr.
  • Anice seeds, 5 gr.

Equipment:

  • Scale
  • Dough mixer
  • Mixing bowls
  • Cooking trays
Instructions
  1. Place all the ingredients in the dough mixer. Mix the dough on medium speed for 10 minutes.
  2. Cut the dough into your desired portion size (500g is ideal for one “Daktylia”).
  3. Shape the dough into long, oval loaves.
  4. Roll them in a mixture of wet sesame seeds, black sesame seeds, and anise seeds.
  5. Place the rings (4 per tray) onto baking trays and let them proof until doubled in size in the proofer (proofing cabinet).
  6. Preheat the oven to 200°C (392°F).
  7. Bake for 25–30 minutes until they take on a golden-brown color.

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Cultural & Heritage Recipes

Damper

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Damper is a traditional Australian bush bread made from simple ingredients like flour, water, and salt, cooked in the ashes of a campfire. Its history dates back to the early 19th century during Australia’s colonial period, serving as essential, portable sustenance for explorers and settlers. The name “damper” likely comes from a Lancashire term for something that “damps the appetite,” though another theory suggests it’s derived from the practice of “damping” a fire with ashes to preserve coals.

These days we can bake in the oven.

Damper – Recipe

Adapted by PETER TISCHHAUSER
Ingredients
  • 4 cups self-rising flour
  • 1 teaspoon salt
  • 1 tablespoon butter, softened
  • 70g milk powder
  • 1½ cup water
Instructions
  1. Preheat the oven to 220 degrees C. 
  2. Grease a baking sheet.
  3. Stir flour, Milk powder and salt together in a large bowl. Rub in butter until mixture resembles coarse crumbs. Make a well in the centre pour in water, then stir until dough comes together.
  4. Turn dough out onto a lightly floured surface and form into an 8-inch-diameter round loaf. Place loaf onto the prepared pan; cut a cross in the top using a sharp knife.
  5. Bake in the preheated oven for 25 minutes; lower the temperature to 175 degrees C and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.

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Cultural & Heritage Recipes

Luqaimat

See below for recipe

Luqaimat is a cherished Emirati dessert that has been enjoyed for many generations.

Luqaimat – Recipe

Adapted by Atim suyatim

Yields 20 servings

Ingredients
  • Sugar, 50 gm
  • Yeast, 8 gm
  • Rice flour, 20 gm
  • Corn flour, 100 gm
  • Cardamon powder, 5 gm
  • Salt, 7 gm
  • Flour No. 1, 1200 gm
  • Rose water, 25 gm
  • Yogurt, 20 gm
  • Water, 1000 gm
  • Safron, 1 gm
  • Milk powder, 10 gm
Instructions
  1. In a bowl, mix all dry ingredients: flour, corn flour, sugar, yeast, salt, cardamom, saffron, and milk powder.
  2. Add yogurt, rose water, and water gradually.
  3. Mix into a smooth, sticky batter. Cover and rest for 45–60 minutes until doubled in size.
  4. Heat oil for frying.
  5. Drop small balls of batter into hot oil and fry until golden brown.
  6. Drain and drizzle with date syrup or sugar syrup before serving.

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Polish Crayfish with Dill and Wine

See below for recipe

 Crayfish in Polish Culinary Heritage 

For centuries, crayfish have held a special place in Polish cuisine. Once a humble food for peasants, by the 17th century they reached aristocratic tables, influenced by German and French traditions. 

In classic Polish cooking, crayfish were true delicacies – featured in soups, aspics, sauces, pierogi fillings, and the famous crayfish butter, used as a base for the famous cardinal sauce. 

By the 19th century, Poland was among Europe’s leading exporters of crayfish, highly valued in France and Germany. Yet this tradition declined with the crayfish plague and water pollution, which nearly wiped-out native species. 

Today, thanks to sustainable farming and a revival of heritage cuisine, crayfish are slowly returning to Polish tables, especially in regions like Pomerania and Greater Poland. Celebrating crayfish means reviving not only a forgotten taste but also the artistry of cooks who once transformed them into dishes of elegance and prestige. 

The below recipe comes from a rare 1934 cookbook – now a true collector’s treasure. This unique edition has been lovingly passed down through generations by a member of the Rural Women’s Association “Wygodni Zakociacy” from Zakocie, Masovia region. Thanks to this legacy, they can preserve and celebrate some of the finest traditional recipes from Poland. 

Polish Crayfish with Dill and Wine – Recipe

Adapted by JOANNA OCHNIAK & RURAL WOMEN’S ASSOCIATION “WYGODNI ZAKOCIACY” MARSOVIA 

Yields 6-8 portions

*60 crayfish, depending on size, are usually enough for a celebratory table

Preparation time: ~30 minutes (cleaning crayfish) + 20 minutes (cooking) = ~50 minutes total 

Ingredients
  • up to 60 crayfish (various sizes may be used)
  • 50 g butter
  • ½ liter sour cream
  • ¼ liter white wine
  • a generous handful of fresh dill
  • salt, to taste
Instructions
  1. Clean the crayfish thoroughly with a brush and rinse them several times until the water runs clear. Once cleaned, scald them in salted boiling water, then cook under a lid.
  2. In a saucepan, melt the butter, add the crayfish, pour in the sour cream and wine, and sprinkle with a generous handful of finely chopped fresh dill. Season with salt to taste.
  3. Simmer gently for no longer than 20 minutes – prolonged cooking will cause the crayfish to dry out and lose their delicate flavor.

Polish Crayfish Butter – Recipe


Crayfish butter was one of the most prized foundations of classic Polish cuisine. Made by gently infusing butter with the flavor of crayfish shells and claws, it created a deep, luxurious aroma that enhanced many traditional dishes. In the 19th and early 20th centuries, crayfish butter was considered indispensable for crayfish soups, sauces, and festive dishes. 

Yields ~250 g of flavored butter (enough for 6–8 uses in soups, sauces, or spreads) 

Ingredients: 
  • shells and claws from approx. 30 crayfish 
  • 300 g butter 
  • 2 fresh bay leaves (optional) 
Instructions:
  1. Dry the crayfish shells and crush them in a mortar.
  2. In a saucepan, melt the butter and add the crushed shells together with the bay leaves.
  3. Simmer very gently over low heat for 10–15 minutes, stirring constantly to release the aroma.
  4. Strain through a fine sieve lined with cloth or paper.
  5. Pour into jars, cool, and refrigerate. 

Use: Crayfish butter was traditionally added to soups and sauces, or used to enrich festive dishes with a delicate yet distinctive flavor. 

Polish Cardinal Sauce – Recipe


The so-called “Cardinal Sauce” was one of the most refined ways to serve crayfish in Poland. Enriched with crayfish butter and cream, it combined elegance with the unmistakable aroma of crayfish meat. This sauce was a hallmark of banquets and festive meals, elevating fish and seafood dishes to true delicacies. 

Yields ~6 portions (as a sauce accompanying a main dish) 

Ingredients: 
  • 1 cup mayonnaise 
  • 4 tbsp cream 
  • ¼ liter dry white wine 
  • 100 g crayfish tails 
  • 2 tbsp crayfish butter 
  • fresh dill, finely chopped 
  • salt, pepper, and lemon juice to taste 
Instructions:
  1. Combine the mayonnaise with melted crayfish butter.
  2. Stir in the cream, wine, chopped crayfish tails, and fresh dill.
  3. Season carefully with salt, pepper, and lemon juice.
  4. Serve slightly chilled or at room temperature. 

Use: Traditionally served with crayfish, fish, or other seafood, this sauce added a note of prestige and richness to celebratory tables. 


Bon appétit – or as we say in Poland, Smacznego! 

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Categories
Cultural & Heritage Recipes

Creole Seasoning

See below for recipe

This blend is packed with flavors that will enhance every dish you add it to. Store your homemade Creole seasoning in an airtight jar in a dark, cool place. It will keep for several months but I like to use it within a couple of months for optimal flavor.

Creole Seasoning – Recipe

Adapted by JOHN COLETTA
Ingredients
  • 30g. Paprika; Sweet
  • 30g. Paprika; Smoked
  • 40g. Salt; Sea; Fine Grind
  • 40g. Garlic; Powder
  • 15g. Onion; Powder
  • 8g. Oregano; Leaves Only; Dried
  • 6g. Thyme; Leaves Only; Dried
  • 6g. Basil; Leaves Only; Dried
  • 6g. Rosemary; Needles; Dried
  • 3g. Bay Leaves; Dried
  • 12g. Pepper; Black; Tellicherry
  • 4g. Pepper; Cayenne
Instructions
  1. Place all ingredients into a coffee grinder.
  2. Pulse or blend until a smooth powder is formed.
  3. Place into a nonreactive storage container, cover, date, label and store in a cool, dry place for up to 30-days.

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Cultural & Heritage Recipes

Pumpkin Tortelli with Butter and Sage

See below for recipe

“TORTELLI DI ZUCCA AL BURRO E SALVIA”

Filled pasta is one of the finest expressions of Italy’s traditional culinary identity—a perfect blend of quality ingredients, artisanal technique, and regional culture. From south to north, every region offers different doughs, shapes, fillings, and pairings.

Below is a traditional recipe for *pumpkin tortelli with butter and sage*, typical of the Emilia-Romagna region. It’s a simple dish both in ingredients and preparation, balancing the sweetness of the pumpkin, the savoriness of the cheese, and the delicate aroma of butter infused with sage. You can also add crushed *amaretti* cookies or fruit *mostarda* to the filling for a more distinctive flavor.

Pumpkin Tortelli with Butter and Sage – Recipe

Adapted by Gianluca Tomasi

Yields 10 servings

Ingredients

Fresh pasta:

  • 500 g flour (type “00”)
  • 5 eggs
  • Method:
    • Mix the flour and eggs until you obtain a smooth, elastic dough. Cover with plastic wrap and let rest for at least 30 minutes.

Filling:

  • 800 g Mantuan pumpkin pulp
  • 200 g grated Parmesan cheese
  • 50 g chopped onion
  • Nutmeg, salt, olive oil
  • Method:
    • Cut the pumpkin into small pieces and bake at 160°C (320°F) for 30 minutes. Then transfer it to a saucepan with a little olive oil and the gently sautéed onion. Add salt and nutmeg, then mash or strain the mixture. Let it cool and mix in the grated Parmesan.

Sauce:

  • 200 g butter
  • 10 g fresh sage leaves
  • 150 g grated Parmesan cheese
  • Method:
    • Roll out the dough into thin sheets, place small amounts of filling spaced evenly, cover with another sheet of pasta, seal well, and shape into tortelli. Melt the butter in a non-stick pan, add chopped sage, and toss the cooked tortelli briefly in the butter. Finish with a generous sprinkle of grated Parmesan.

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Cultural & Heritage Recipes

Korean Traditional Napa Cabbage Kimchi

See below for recipe

Kimchi is a quintessential element of Korean cuisine, widely recognized and respected for its deep flavors, vibrant colors, and health benefits. The most iconic variety is Baechu Kimchi (Napa cabbage kimchi). It is a fermented vegetable dish, generally spicy and tangy, enjoyed by Koreans for centuries and now celebrated globally.

Kimchi offers probiotics, vitamins, and antioxidants, contributing to digestive and overall health. Kimchi is served as a banchan (side dish) with nearly every Korean meal. It can also be used in stews, pancakes, fried rice, and more.

Cultural Significance

Kimchi is not just food—it symbolizes Korean tradition and community. Before winter, families gather for Kimjang, the communal process of making kimchi. This event is listed by UNESCO as an Intangible Cultural Heritage.

Traditional Korean napa cabbage kimchi is a symbol of Korean heritage, nutrition, and communal spirit. Making kimchi at home is a rewarding experience, introducing you to the flavors and culture of Korea.

Korean Traditional Napa Cabbage Kimchi – Recipe

Adapted by JAKE KIM
Ingredients
  • 2 large Napa cabbages (baechu) (about 2.5-3kg total)
  • 1 Korean radish (mu)
  • 1 cup coarse sea salt
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 1 cup gochugaru (Korean chili flakes; adjust to taste)
  • 4 tablespoons fish sauce (or 3 tablespoons salted shrimps
  • 1 bunch green onions, chopped
  • 1 tablespoon sugar (optional)
  • Water (enough for soaking cabbage)
Instructions
  1. Prepare the ingredients.
  2. Salting the Cabbage
    • Cut the cabbages into quarters lengthwise and remove the tough core.
    • In a large basin, dissolve sea salt into enough water to cover cabbage.
    • Dip cabbage pieces in the saltwater, then layer them in a large bowl, sprinkling more salt between leaves.
    • Let it sit for 2–3 hours, flipping every 30 minutes.
    • Rinse salted cabbage 2–3 times with fresh water and drain in a colander.
  3. Prepare the Filling
    • Julienne the Korean radish and chop green onions.
    • In a large bowl, mix radish, green onions, minced garlic, ginger, gochugaru, fish sauce (or salted shrimp), and sugar.
  4. Mixing and Stuffing
    • Wearing disposable gloves, spread the seasoning mixture. between each leaf of the drained cabbage quarters. Ensure the mixture is evenly distributed.
  5. Fermentation
    • Fold each seasoned cabbage quarter and pack tightly into a clean glass or plastic container.
    • Leave at room temperature for 1–2 days to jump-start fermentation (depending on the season/room temperature), then refrigerate.
    • Kimchi tastes best after 1–2 weeks in the fridge but can be eaten fresh or aged to preference.

Tips

  • Use Korean coarse red chili flakes (gochugaru) for authentic taste and color.
  • Adjust the amount of chili flakes and fish sauce to personal preference.
  • Traditional recipes often incorporate salted fermented seafood for rich umami, but vegetarian/vegan alternatives are possible.

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Cultural & Heritage Recipes

Bread Pudding

See below for recipe

New Orleans, a city renowned for its rich history, vibrant culture, and delectable Creole cuisine, has long been a melting pot of flavors and traditions. Among the city’s many culinary claims to fame, one dessert stands out as a quintessential New Orleans treat: bread pudding.

Bread pudding, a dessert made from stale bread, sugar, eggs, and spices, has its roots in medieval Europe. The dish was originally created as a way to repurpose stale bread, which was a common problem in households before the advent of modern bread preservation techniques. Over time, bread pudding spread throughout Europe and eventually made its way to the Americas, where it was adapted and modified by various cultures.

In New Orleans, bread pudding became a staple dessert in the 18th and 19th centuries, particularly among the city’s Creole population. The Creoles, who were descended from French, Spanish, African, and Native American ancestors, brought their own unique culinary traditions to the city, including a fondness for bread pudding. New Orleans’ bread pudding was distinct from its European counterparts, featuring a blend of French, Spanish, and African influences that reflected the city’s cultural melting pot.

French and Spanish cuisine played a significant role in shaping New Orleans’ bread pudding tradition. The French, who founded the city in 1718, introduced their own bread pudding recipes, which featured ingredients like baguette, butter, and eggs. The Spanish, who controlled the city from 1762 to 1800, added their own twist to the dish, incorporating ingredients like citrus and spices.

The resulting bread pudding was a unique blend of French and Spanish flavors, with a dense, moist texture and a rich, caramelized crust. This style of bread pudding became a hallmark of New Orleans’ Creole cuisine, and its popularity endures to this day.

Over time, bread pudding in New Orleans has undergone significant changes, reflecting the city’s evolving cultural and culinary landscape. In the 19th and early 20th centuries, bread pudding was a staple dessert in many New Orleans restaurants, particularly those serving Creole cuisine.

However, with the rise of modern desserts like cakes, pies, and ice cream, bread pudding’s popularity began to wane. By the mid-20th century, bread pudding had become a relic of the past, relegated to the menus of a few traditional Creole restaurants.

In the 1980s and 1990s, a culinary renaissance swept through New Orleans, as chefs and restaurateurs sought to revive the city’s traditional Creole cuisine. Bread pudding, with its rich history and cultural significance, was at the forefront of this revival. Chefs like Paul Prudhomme and Emeril Lagasse popularized bread pudding through their cookbooks and television shows, introducing the dessert to a new generation of foodies. At the same time, restaurants like Dooky Chase’s Restaurant and Cafe Maspero began serving innovative bread pudding dishes, featuring ingredients like bourbon, pecans, and chocolate.

New Orleans-style bread pudding is distinct from other versions of the dish due to its use of French bread and a blend of spices and ingredients that reflect the city’s cultural heritage. The bread pudding is often made with a combination of white and brown sugar, which gives it a rich, caramel-like flavor. Additionally, the use of eggs, butter, and cream adds moisture and a velvety texture to the dish.

Another key ingredient in New Orleans-style bread pudding is the use of bourbon or other types of liquor, which adds a depth of flavor and a slightly boozy kick. Some recipes also include nuts, dried fruit, or other mix-ins, which add texture and flavor to the dish. Overall, the combination of ingredients and spices in New Orleans-style bread pudding makes it a truly unique and delicious dessert.

Bread Pudding – Recipe

Adapted by John Coletta

Yields 8 servings

Ingredients
  • 30g. Butter; Unsalted; Room Temperature; Soft
  • 350g. 2-day old French bread; Cubed
  • 500ml. Heavy Cream; 40% Butter Fat  
  • 1ltr. Milk; Whole; Pasteurized or Raw
  • 6 Eggs; Extra large
  • 400g. Sugar; Brown; Granulated
  • 20ml. Vanilla Extract
  • 8g. Cinnamon; Powder; Vietnamese
  • 6g. Nutmeg; Fine Grind
  • 2g. Salt; Sea; Fine Grind
  • 50g. Raisins; Dark
  • 50g. Raisins; Yellow
Instructions
  1. Preheat the oven to 175-Degrees C
  2. Gather a 20 x 33 centimeter baking pan. Utilizing a pastry brush, liberally spread the baking pan with the butter.
  3. Place the bread cubes in a large non-reactive bowl.
  4. In another non-reactive bowl add the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 60-minutes.
  5. Transfer the mixture to the butter prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
Rum or Bourbon Sauce
Ingredients
  • 500ml. Heavy Cream; 40% Butter Fat
  • 250ml. Milk; Whole; Pasteurized or Raw
  • 100g. Sugar; Granulated
  • 30g. Cornstarch
  • 100ml. Rum or Bourbon
  • 2g. Salt; Sea; Fine Grind  
  • 30g. Butter; Unsalted
  • 100ml. Rum or Bourbon
  • 60g. Sugar; Confectioner’s
  • 8 Vanilla Ice Cream; Scoops
  • 80g. Pecans; Toasted
Instructions
  1. Place a heavy bottom 2-liter saucepan over a low heat. Add the heavy cream, milk, and sugar.
  2. Place the cornstarch and rum or bourbon in a small bowl and whisk into a slurry.
  3. Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
  4. Remove the sauce from heat. Stir in the salt, butter, and remaining rum.
  5. Strain thru a fine mesh strainer and transfer to an appropriate serving vessel.
  6. Divide the cooked bread pudding into 8-equal serving portions and transfer onto an appropriate serving vessel. Dust liberally with the confectioner’s sugar, a scoop of vanilla ice cream, toasted pecans and serve with the Rum or Bourbon Sauce.

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