The 9th annual Kansas City Restaurant Week is winding down but there is still time to get in on the action! With 193 participating restaurants across the metro, this is the largest KC Restaurant Week yet. Executive Chef, Justin Voldan of Zocalo is here today with a delicious dessert off their menu.
Bread Pudding with Sangria Berry Compote
Recipe:
- 10 each croissants torn into pieces
- 10 whole eggs
- 1 qt. heavy cream
- 1 c. sugar
- 1 tsp. cinnamon
- 2 tsp. vanilla extract
Place croissants in a well-greased pan. Mix all other ingredients with a blender and pour over croissants. For best results allow to sit overnight before cooking. Cook at 350 degrees for 1 hour or until internal temperature reaches 150 degrees.
Sangria Berry Compote:
- 2 lbs. fresh strawberries, cut in half
- 2 pt. blueberries
- 2 c. red sangria
- 1 c. sugar
- 2 tsp. vanilla extract
Place all ingredients in a saucepot. Reduce on heat by half. Let cool.
Place 1 cup bread pudding in a bowl with a scoop of ice cream and 2 tablespoons berry compote.