Madison Magazine Holiday 2020 - Page 30

Bespoke ’ s Bourbon Bread Pudding

Brandi Linville

Your title : Owner , Baker and Cake Decorator Years at current business : We opened August 20 , 2019 . Years in your industry : 14-15 yeas baking and decorating
Biggest challenge in your industry : Our biggest challenge this year , like many others , has been surviving the coronavirus . The food industry has been devastated . Most restaurant owners I ’ ve spoken to have seen a 50 % -60 % decline in sales since March / April and now we are staring down the fall and winter sales drop on top of that . Survival is the name of the game right now .

April Blakely

Your title : Owner , Bespoke Bakery & Café ; Cake Artist and avid recipe developer Years at current business : Bespoke Bakery and Café opened in May 2020 . Years in the industry : I love science and found that I gravitated toward baking as a child because of the precision baking requires . I ’ m also an avid student . So , over several decades I ’ ve always dabbled in pastry classes to polish my skills as a baker and decorator . I ’ ve catered cakes and desserts for over 30 years and worked in the cottage food industry in Kentucky during the last decade .
Biggest challenge in your industry :
Opening and running a commercial bakery in the middle of a pandemic brings added challenges not always anticipated . An inconsistent food supply sometimes meant our menu had to adapt ; sometimes shipments were delayed ; or appliances unavailable . I ’ m thankful to have weathered these added challenges well during 2020 and look forward to a bright holiday season and new year .
Best part of working in Madison County : Madison County has an amazing food culture where I ’ ve found clients and fans to be so receptive to our cake , cupcake and dessert offerings . Everyone has a favorite and their love of food shines daily .
Anything else you ’ d like to add : The word Bespoke means custom made and that ’ s the hallmark of Bespoke Bakery and Cafe . This personalized service is what energizes our cake and cookie artists , café staff and owner . So , make sure you share your deepest wishes when you ask us to design for you . We ensure it tastes incredible and looks amazing by working in a team approach and always baking in small batches completely from scratch .
Best part of working in Madison County : Madison County is home to me . I get to come in every day and work with my daughter and friends I grew up with . I get to see friends , family and former coworkers come in everyday to grab lunch , pick up sweets , order cakes or just stop in and say hi . This wouldn ’ t happen if we were anywhere else . Anything else you ’ d like to add : Please remember to support your local small businesses over the next few months , it ’ s a critical time for ALL of us . We love being here and providing and giving back to our community .
INGREDIENTS : Bread Pudding 8 large eggs 3 1 / 2 cups whole milk 2 cups sugar 1 1 / 2 cups whipping cream 1 teaspoon vanilla extract 1 1-pound loaf cinnamon challah or cinnamon-swirl bread , cut into 1-inch cubes 1 cup golden raisins Bourbon Sauce 1 cup light brown sugar 1 / 2 cup unsalted bu ? er 1 / 2 cup whipping cream 1 / 4 cup bourbon 3 / 4 teaspoon ground cinnamon
PREPARATION : Bread Pudding : Butter 13x9x2-inch glass baking dish . Whisk eggs in large bowl to blend . Add milk , sugar , cream , and vanilla ; whisk to blend well . Stir in bread and raisins . Pour mixture into prepared baking dish . Cover and refrigerate 2 hours . Preheat oven to 350 ° F . Bake pudding uncovered until puffed and golden , about 1 hour 15 minutes . Cool slightly ( pudding will fall ). Serve warm with Bourbon Sauce . Bourbon Sauce : Stir brown sugar and butter in heavy saucepan over medium heat until melted and smooth , about 2 minutes . Add cream , bourbon , and cinnamon and bring to simmer . Simmer until sauce thickens and is reduced to 1 1 / 2 cups , about 5 minutes . Serve warm . ( May be prepared 2 days ahead and refrigerated . Warm before serving .)
30 Madison Magazine HOLIDAY 2020