Last, but not least, in our ‘Mi Casa Es Tu Casa’ video series is the legendary chef and owner of 1300 on Fillmore, David Lawrence. David and his wife, Monetta created 1300 on Fillmore as an homage to San Francisco’s vibrant Fillmore Jazz district.
The fare at 1300 on Fillmore is a melting pot of Jamaican, French and English roots (much like the Fillmore community itself). David and Monetta have created an environment of warmth, community and ridiculously good food.
Today, David has done the unthinkable and created a traditional English Bread and Butter Pudding using our Aranda Whole Wheat Tortillas instead of the bread! The result? A sweet surprise!
Bread and Butter Pudding was first documented in England in 1723 and was called whitepot. Sometimes they would exchange the bread for rice, creating what we know today as rice pudding. As far as we can tell, this is the first time anyone has ever attempted the dish with tortillas and the result was pure, buttery bliss. We recommend trying this at your next family dinner!
Want to rush out and make this immediately? Follow David’s recipe below:
Tortilla, Bread and Butter Pudding
Prep Time – 20 minutes | Bake Time – 50-55 minutes | Serves- 10-12
1 Pack of Aranda Whole Wheat Tortillas
1 Cup of sugar
1 1/2 tsp vanilla
1 tsp cinnamon, plus more for sprinkling between each layer
4 Tbsp melted butter
4 Cups of half and half
1 Cup of chili flavored chocolate, chopped. I used Lindt Chocolate
1 Cup toasted hazelnuts, roughly chopped
1. Preheat the oven to 300 degrees and butter a 9 inch-by-13 inch baking pan or a medium sized ovenproof dish. Boil a pot or kettle of water and set aside. Make sure whatever dish you use will fit into a larger roasting pan as this will be the water bath.
2. Beat the eggs and sugar until thick and bright yellow, about 8-10 minutes and add the vanilla and cinnamon. Add the melted butter and the half and half.
3. Lay some tortillas on the bottom of your buttered dish making sure to slightly overlap them.
4. Sprinkle some of the chopped chocolate, cinnamon and hazelnuts on to the tortilla. Lay another set of tortillas on top of this and repeat the process until you are about an inch from the top of the dish.
5. Ladle the liquid mix carefully over the tortillas and let sit for at least 15 minutes until the bread soaks up the mix. Top off with more liquid if necessary.
6. Put the dish or tray into the roasting pan and carefully add the boiled water into the roasting pan until about halfway up the sides of the pudding.
7. Bake for about an hour or until quite firm in the middle when pressed with your finger. Let cool and serve warm or cold with a spoonful of the spicy ganache.
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