On a recent work trip to Chicago we had a team building activity at Bepoke Cuisine in the West Loop of Chicago.
It's very similar to The Glendalia here in Cincinnati - hands on cooking classes with drinking along the way! (aka FUN FUN FUN!) Since we work on a US Hispanic-focused website, they did a customized Mexican menu for us for the evening - oooh I was so excited!
my fashionista Whitney! I j'adore this girl - she's been my inspiration for wearing makeup at work. Now if I could just find some leopard print pants in size big butt - we'd be sisters from another mister!
Oh yeah - some of this too!
This was a really fun evening - we got to hang out and chat with each other - drink a little, bond a little and get outside of our usual teams. Bespoke Cuisine (and The Glendalia here in Cinci) are a great experience for friends or work teams!
Here's the recipe for the Bread Pudding - hope you enjoy:
Mexican Chocolate Bread Pudding
1 loaf of brioche or French bread, cut into cubes (about 15 cups)
3 cups milk
1/3 cup heavy cream
1/4 cup Kahlua
1 cup sugar
1 cup light brown sugar, packed
1/4 cup cocoa powder
1 TBS vanilla extract
2 tsp pure almond extract
1 1/2 tsp cinnamon
1/2 tsp cayenne pepper
6 eggs, lightly beaten
8 oz. semisweet chocolate chips
2 cups whipping cream, whipped to soft peaks
1. Preheat oven to 350.
2. Lightly grease a 13x9 baking dish or 10 individual ramekins
3. In a large mixing bowl, whisk together milk, cream and liquer
4. In another mixing bowl, combine the sugar and brown sugar with the cocoa powder & mix well. Add to the milk mixture.
5. Add the beaten eggs, vanilla extract, almond extract, cinnamon and cayenne pepper to the milk mixture and mix well.
6. Stir in the chocolate chips
7. Pour mixture over bread cubes and allow to stand for 10 minutes, stir occasionally to make sure all the milk gets absorbed
8. Spoon the bread into baking dish or ramekins and bake until a wood skewer comes out clean. For the 13x9 pan about 1 hour, for the ramekins about 40 minutes.
9. To serve, make a well inside each of the ramekins and spoon in a small amount of the Kahlua cream sauce or spoon the sauce over individual servings from baking dish.
1/3 cup unsalted butter, cut into 1 inch cubes
1 cup kahlua
1/2 cup sugar
1 egg, lightly beaten
1. In a double boiler, over medium heat, melt the butter
2. Add the Kahlua and sugar, whisk until the sugar is dissolved
3. Whisk 1 TBS of the Kahlua mixture into the beaten egg to temper it
4. Add the egg/Kahlua mixture to the butter/Kahlua/sugar over the double boiler and stir constantly until slightly thickened
5. Remove from the heat and place in pitcher. Cover with plastic wrap and keep warm until ready to serve with the bread pudding.