Onion Bread Pudding -

10 whole onions, unpeeled (we use local Pine Island onions)
4 cups heavy cream
4 cups whole milk
4 Tablespoons salt
2 bay leaf
8 thyme sprigs
10 whole black peppercorns
14 egg yolks
4 whole eggs
juice of 1 lemon

-Bake the onions until the centers are very soft.
-Tie the bay leaf, thyme and black peppercorn in cheesecloth or coffee filter, tie with butchers twine
-Puree the onions in food processor until smooth.
-Combine the roasted onion puree, cream, milk, 1 tablespoon of the salt and the herb sachet and bring to a boil. Reduce the heat to a very low simmer and cook for 15 minutes. Remove from the heat.
-Mix the remaining 1 tablespoon of salt with the eggs in a stainless steel bowl. Whisk to liquefy the mixture. While stirring with a whisk, slowly drizzle in the hot cream mixture until everything is combined and then strain the mixture back into the stainless steel bowl. Add the lemon juice.

To finish the pudding
18 cups bread, diced ¼” (chewy French loaves work great)
Onion custard mix
-Line a hotel pan with parchment paper and lube with spray
-Combine the bread and onion custard mix, squeezing the bread to allow the custard to absorb. Let the mixture sit for at least 30 minutes before cooking. Cover with foil.
-Set the pan with the bread pudding mixture into a roasting pan and place into the oven, pour enough hot water into the roasting pan to come half way up the sides of the bread pudding pan. Bake for 1 to 1 ½ hours. The finished mixture should jiggle in one solid mass like a cooked cheesecake or crème brulee. If the center is still “liquidy”, the foil may be removed to help with the last few minutes of cooking.

Creme Brulee-

Makes 4-6 portions crème brulee-

1 cup heavy cream
1 cup whole milk
½ cup sugar granulated
3 egg yolks
1 whole egg
1 vanilla bean, whole split and seeds removed

PREHEAT oven to 325° F.


-bring the vanilla bean, cream and milk to a boil with half of the sugar
-mix the remaining sugar with the eggs in a bowl
-after the cream has boiled, slowly add the hot cream to the eggs while stirring with a whisk
-chill the mixture if it will be used at a later time - or -
-ladle into ramekins
-cook in a water bath, the water should be hot and rise approximately half way up the ramekins.
-cook until the mixture is barely set (start with 25 minutes and check regularly after that) at 325 degrees, cool for 1/2 an hour at room temp. then refrigerate
-sprinkle top of cooled dessert with sugar and caramelize with a torch or under a broiler to golden brown

For the Mostarda-

1 ½ pounds mixed fruit (any variety will do, seasonal is best)
1/3 cup honey
¼ cup water
zest and juice of 1 lemon
1 Tablespoons white wine vinegar
¼ cup whole grain mustard
½ cup white wine

1)Wash the fruit. Combine all of the ingredients in a heavy bottom saucepot. Simmer for 2 hours. Skim any foam or sediment from the top and stir occasionally to keep the bottom from burning.
2)The finished mixture should be thick with a fruity taste and a subtle kick from the mustard. Add a little more water as needed during the cooking process if it gets too thick

The mostarda will keep well for approximately two weeks wrapped tightly and kept in the refrigerator.