Dessert Sampler Recipe
cinnamon bread pudding, cheesecake, churros
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Ingredients
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Cinnamon Bread Pudding
Mini Baked Cheesecake (makes 6)
Churros (makes about 12)
Method
Cinnamon Bread Pudding
- 1
Prepare oven and bread
Preheat oven to 350°F (175°C). Butter a 9x9-inch baking dish or spray with nonstick spray. Toss the cubed brioche with 3 tablespoons melted butter until evenly coated and spread in an even layer in the prepared dish.
- 2
Make custard
In a large bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 3 tablespoons granulated sugar, 1 tablespoon light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and 1 teaspoon salt until smooth and combined.
- 3
Assemble
If using, scatter 1 tablespoon raisins or chopped pecans over the bread. Pour the custard evenly over the bread, pressing gently so the cubes soak up the mixture. Let sit at room temperature for 10–15 minutes to allow bread to absorb the custard.
- 4
Bake
Place the baking dish on a sheet pan to catch any spills and bake in the preheated oven for 35–40 minutes, or until the center is set but still slightly wobbly and the top is golden brown. A toothpick inserted near the center should come out mostly clean with moist crumbs.
- 5
Finish
Remove from oven and let cool 10 minutes. Dust with 1 teaspoon powdered sugar if desired. Serve warm, spooned into small portions as part of the sampler.
Mini Baked Cheesecake (makes 6)
- 6
Prepare oven and muffin tin
Preheat oven to 325°F (160°C). Line a 6-cup muffin tin with paper liners or lightly grease the cups.
- 7
Make crust
In a bowl, combine 1 cup graham cracker crumbs, 4 tablespoons melted butter, 1 tablespoon brown sugar and a pinch (1/8 tsp) salt. Press about 2 tablespoons of the crumb mixture into the bottom of each prepared muffin cup to form a compact crust. Chill in the freezer 5 minutes while making the filling.
- 8
Make filling
In a medium bowl, beat 12 oz room-temperature cream cheese until smooth. Add 1 tablespoon granulated sugar and 1 teaspoon vanilla extract and beat until combined. Add 1 large egg, beating just until incorporated, then mix in 2 tablespoons sour cream and 1/2 teaspoon lemon zest until smooth. Avoid overbeating.
- 9
Assemble and bake
Divide the filling evenly among the 6 prepared crusts (about 2 1/2–3 tablespoons each). Tap the pan gently to remove air bubbles. Bake for 18–22 minutes, until edges are set and centers slightly jiggly. Turn off oven, crack the door, and let cheesecakes rest in oven 10 minutes to reduce cracking.
- 10
Chill and finish
Remove from oven and cool to room temperature, then chill in the refrigerator at least 1 hour (can refrigerate up to overnight). Before serving, top each mini cheesecake with about 1–2 tablespoons of berry compote or fresh berries.
Churros
- 11
Prepare sugar coating
In a shallow bowl, mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon. Set aside near the frying station.
- 12
Make dough (choux-style)
In a medium saucepan over medium heat, combine 1 cup water, 2 tablespoons unsalted butter, 1 teaspoon granulated sugar and 1/4 teaspoon salt. Bring to a rolling simmer. Remove from heat and add 1 cup all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides (about 1–2 minutes). Let the dough cool 3–5 minutes, then stir in 1 large egg and 1/2 teaspoon vanilla (optional) until glossy and smooth. The dough should be thick but pipeable; if too stiff, let cool a bit longer.
- 13
Heat oil
Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep-fryer to a depth of 2–3 inches. Heat the oil to 350°F (175°C). Use a candy/deep-fry thermometer for accuracy; if you don't have one, test with a small drop of dough— it should sizzle and rise immediately.
- 14
Pipe and fry
Fit a large star piping tip into a sturdy pastry bag and fill with warm dough (or use a churrera). Pipe 4–6 inch lengths of dough directly into the hot oil, cutting with kitchen scissors. Fry 3–4 churros at a time, turning occasionally, until deep golden and crisp, about 2–3 minutes per side (total 4–6 minutes). Avoid overcrowding.
- 15
