Recipes from Les Toques Blanches Ottawa

Merlot’s Kumquat Bread Pudding

Executive Chef Nelson Borges, Ottawa Marriott

Serves 6-8

10 croissants (cut into cubes)
6 whole eggs
2 cups 35% cream
3 cups 2% milk
1 vanilla bean (sliced and seeded)
½ tsp cinnamon
1½ cups white sugar
½ lb kumquats – (cooked in sugar syrup and diced)

• Mix the sugar, eggs, cream and milk together and add the vanilla seeds.
• Add egg mixture to the croissants and add kumquats.
• Portion into lightly buttered ramekins and bake in a water bath uncovered in a 325ºF oven.
• Bake until an internal temperature of 170ºF is reached.