Monday, June 20, 2011

Key Lime Cheesecake-Graham Cracker Bread Pudding

For the pudding:
½ small brioche loaf, sliced like you would be making French toast
½ cup milk
1 cup heavy cream
8 graham crackers, crushed up
½ cup packed light brown sugar
Pinch of salt
2 eggs
Let graham cracker pieces soak in cream in a small bowl covered in wrap in the fridge at least 4 hours, better yet, overnight.
Grease a 10-inch spring form pan.
In a large bowl combine the cream from the fridge with milk, eggs, brown sugar, and salt. Whisk until fully combined.
Dip brioche slices in custard making sure it gets very soaked in. Then layer the bottom of the pan, you will have to tear some of the pieces to make them fit. You only want one layer as you are making a crust so to speak. Press down to make sure the bread is in their tightly as batter will be going on top of this.
Set bread pudding aside and start to make cheesecake portion.
For the cheesecake:
16 ounces cream cheese, at room temperature
1 cup granulated sugar
6 TBSP key lime juice
2 eggs
2 TBSP all-purpose flour
Preheat oven to 325F.
 beat together the cream cheese and sugar on medium-high speed until fluffy, about 3 minutes.
Add the eggs, one at a time, scraping down after each addition.
Add juice and flour and beat until fully combined.
Pour batter over the prepared bread pudding in the spring form pan, smoothing with a spatula to make sure it is even.
Bake for 45-55 minutes depending on your oven. You will know it is done when the middle is solid, but still has a little jiggle to it.
Remove from oven and let cool on wire rack to room temperature. Then place in fridge for 8 hours or overnight. Serve with raspberry sauce.
For the sauce:
2 cups raspberries
1 cup sugar
Combine the berries and sugar in a small saucepan, and bring to a boil over medium-high heat.
Continue boiling, stirring occasionally, until it reaches 220ºF (5 to 8 minutes). Let cool slightly, then force through a sieve to remove seeds