While the Tandem Tasters were in Richmond, VA, we had the pleasure of dining at Tarrant’s Cafe and meeting owner Ted Santrella. Since they are known for their bread pudding, we had to try some. Ted was nice enough to share his recipe. How fortunate for us we had gone early to meet the chefs.
Tarrant’s Bread Pudding
1 cup sugar
3 Tblsp vanilla
2 oz melted butter
1 quart half & half
1 tsp cinamon
1 cup shredded coconut
Stale bread cut into 1 to 2 inch cubes
1/2 lb. golden raisins
Cut stale bread into 1-2 in. cubes ( layer in bottom of pan one & a half layers high aprox. 10″x8″ pan).
Pour custard mixture over cubed bread let soak.
Sprinkle 1/2 lb. golden raisins over bread & custard mixture.
Bake covered for about 45 mins. @350 degrees or until custard & bread are cooked thoroughly
(this can be served as is or let cool & can be reheated in the microwave).
!/4 lb. butter
1/4 lb. lite brown sugar
1 cup heavy cream
2 oz. bourbon
1 tblsp. corn starch
4 ounces water
Put first four ingredients in a sauce pot over medium heat stirring constantly until all is melted & blended together.
As its boiling mix 1 tblsp of corn starch with 4 ozs. water & stir in till desired thickness.
Serve up bread portion & pour desired amount of hot whiskey sauce with clouds of fresh whipped cream.
By the way, we had the best “She Crab Soup” outside of Charleston, SC that we’ve ever experienced. We were shocked and hope we can get Ted to share it.
One West Broad Street (at the corner of Foushee & Broad)
Richmond, VA 23220
804 225 0035
Open 7 days a week
Visit website for hours.