22 Dec Don Daddy Bread Pudding by Bobby Rust (Envy)
Amsterdam’s Envy has been one of this city’s better-known restaurants for 15 years.
Not only the food but also the interior is of a timeless class.
For a year now, chef Bobby Rust has been in charge here.
He learned the trade in, among others, Oud Sluis and De Librije (both with 3 stars) and was chef at Ron Blaauw’s Gastrobar in Zuid.
The corona crisis hit hard here too.
He can now continue to develop his creativity together with Don Papa Rum. Especially for The Art Of Drinks, Bobby Rust created a recipe for Don Papa Rum that is perfect to make during the Christmas season.
It is an easy-to-make bread pudding with duck liver, apple and chocolate ice cream.
Of course, you can also make delicious cocktails with Don Papa Rum, so you’ll be sure to finish that bottle during the upcoming holidays. Image credit: Albert van Beeck Calkoen
[Recept onder deze foto]
The bread is well soaked in Don Papa Rum.
Bread pudding
275 ml milk 100 ml don papa rum 4 st egg 150 gr sugar 225 gr brioche 4×4 cm 100 gr raisins Mix everything and then put in a tray with baking paper.
160 degrees 25 minutes After baking let cool and then cut out the round shape.
4 pcs Duck liver a 40/60 grams 1 pcs green apple Bottle of maple syrup Pure chocolate ice cream Peel the green apple and cut 4 equal pieces.
Make sure there is no core and no round edge left on it.
Then it will now be a nice slice and, if necessary, cut them out for good looks.
Same size as the bread pudding.
Cutting out the apple slices.
Season the duck livers with salt and pepper and fry them golden brown in a frying pan.
Without fat because the liver is naturally made of fat so it releases its fat while heating.
When you have fried one side golden brown turn them over and fry the other side also golden brown.
Make sure you have the liver on 1 side of the pan then you can fry in the apples on the other side of the frying pan.
When everything is golden brown then it may be removed from the pan.
The dish is now ready to be made up.
Put all the ingredients together when you are ready to stack.
The bread pudding goes on the bottom, on top of that the baked apple and duck liver.
On top comes a scoop or quenelle of ice cream topped with the syrup.
Serve the dish, of course, with a good glass of Don Papa Rum alongside!
This article was created in collaboration with Don Papa Rum.
With a good mise-en-place, you can put this dish together in no time.
The final step is to pour the syrup over the dessert.
Chief Bobby Rust.
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