I’m traditional and as much as I love cake for celebrations – I noticed that restaurants are now serving something a little off-kilter – a little more sophisticated – and that’s Warm Sticky Bun Bread Pudding.
National Sticky Bun Day is Sunday, February 21st. If you’ve never heard of sticky buns, it’s a German dessert or breakfast similar to monkey bread or cinnamon rolls.
To celebrate, one of the restaurants known for making handmade, fresh, and decadent desserts with every order, the divine Grand Lux Cafe on Michigan Ave. has a special twist on the dessert.
Grand Lux is an elegant restaurant with views overlooking lit-up trees on Michigan Ave., and plush seats below descending high ceilings.
This is where you order pasta or fish (I recommend the salmon with asparagus) and then box up the rest to save room for their legendary desserts. One of those desserts is Warm Sticky Bun Bread Pudding. It’s sweet – very sweet and as the name suggests, warm. And the aftertaste lingers.
The Sticky Bun’s crunch and the sweet caramel drizzle are completed with a side of whip cream, which both complements and cools the dessert.
Stop in this February at Grand Lux for their Warm Sticky Bun Bread Pudding dessert and pair it with a silky cappuccino. If you want to try it at home, below is the recipe from Grand Lux Cafe.
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1. Cut the bread into 1” cubes.
2. Place the bread cubes into a large mixing bowl.
3. Combine the butter, sugars and spices in a mixing bowl, whisking to combine completely.
4. Pour the mixture over the bread, tossing to fully coat the bread cubes with the mixture.
5. Spread out into a 9×13 baking dish.
6. Bake at 350° for 15 minutes, or until golden brown. Be sure to stir the bread cubes once or twice while toasting.
7. While the bread is toasting, make the custard.
8. Whisk all ingredients together until evenly combined.
9. Once the bread has toasted, remove the pan from the oven.
10. Pour the custard over the bread cubes.
11. Allow the mixture to sit for 10-15 minutes before cooking.
12. Cover the pan with aluminum foil and place into a 300° oven.
13. Bake for 20 minutes.
14. Remove foil from pan and continue to bake for an additional 20-25 minutes, or until light golden brown and the custard has set. You can test this by inserting a paring knife into the center of the pudding. If the knife comes away clean, or with very little pudding clinging to it, the pudding is ready.
15. Allow the pudding to cool for at least 30 minutes before serving.
16. To serve:
Top the pudding with toasted pecans and warm caramel sauce.
Serve with either vanilla ice cream or crème anglaise.