#I❤️BreadPudding

By

Korakot Suriya-arporn
Caroline Hatchett
Grilled Strip Loin, Hedgehog Mushroom, Oxtail Bread Pudding, Oxtail Jus, and Mustard Greens
Grilled Strip Loin, Hedgehog Mushroom, Oxtail Bread Pudding, Oxtail Jus, and Mustard Greens

It's peasant food. Plain and simple. It's also a cost affective way to utilize scraps. But bread pudding can go wrong—so wrong—in so many ways, as is the case with most traditional foods that are nourishing for mind, belly, and taste buds.

At Manhattan stalwart and Chelsea neighborhood eatery The Red Cat, Chef Mike Cooperman does bread pudding right, and he does it savory. “It's a fun, clever way to get people to try something they wouldn't normally order,” says Cooperman, who folds gelatinous, red wine-braised oxtail meat into a mélange of cream, white cheddar, and eggs for a bread pudding that rocks. He bakes it in a half-hotel pan, cuts into squares, dredges in flour, and pan-sears it. The golden, velvety cube of #I❤️BreadPudding goodness shares a plate with steak, mushrooms, greens, and a robust reduction of the oxtail braising liquid.

“[The bread pudding] could be cut smaller and served as a canapé with some aioli,” Cooperman says. He also suggests serving the meaty pudding family-style; flanked with an arugula salad; topped with a fried egg; or accompanying French onion soup as the “bread.”


 

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