The Chef: Blair Herridge (Browntrout)The Challenger: Ian Rossman (Frog N Snail)The Ingredient: Bailey’s Irish Cream
The ingredient isn’t exactly in line with Browntrout’s mantra of local, seasonal, sustainable, either. Still, Herridge used local bread, eggs, milk, and cream for his bread pudding with coffee ice cream and Bailey’s caramel sauce.
Video by Michael Gebert/Sky Full of Bacon
Best of Chicago voting is live now. Vote for your favorites »
Bailey’s bread pudding with coffee ice cream
Coffee ice cream
Steep raisins in Jameson. Mix bread, cream, and Bailey’s together. Allow the bread to soak up most of the liquid. Beat eggs, egg yolks, and sugar together until fluffy. Combine raisins, bread mix, and egg mix. Portion mixture into well-greased muffin pan. Bake in a water bath at 350 degrees for 30 minutes covered with foil. Remove foil and bake for another 15 minutes.
