Q: I would love to have the recipe for the delicious bread pudding served at the Boathouse in Forest Park.
Terry Hoss, Brentwood
A: Dee Dickerson of Webster Groves also requested the recipe for banana bread pudding, which is a perennial favorite at the Boathouse.
"It's one of our signature dishes," said Chef Ali Inglesias. "We make it three times every week."
The recipe is easy and adaptable, said another of the Boathouse's chefs, Ryan Modde. "Any egg bread is OK to use, even hot dog buns." The pudding can be made ahead. "You can allow the bread pudding to cool completely, and reheat at a later time," he said.
Inglesias added that it keeps well for two or three days.
The pudding is served with crème anglaise, a classic dessert sauce that requires careful preparation to keep the eggs from curdling. Crème anglaise adds richness to plain desserts such as fresh fruit or pound cake, and the sauce can be flavored with liqueurs, extracts, fruit reductions or even espresso. Although Modde's recipe allows for the addition of bourbon, the Boathouse does not use it in their sauce for bread pudding.
In addition to the crème anglaise, the Boathouse might serve this bread pudding with a drizzle of vanilla caramel sauce or with ice cream.