Source: Ervin, Riddock, Waters / Chefs
Under the cool, crisp chill of autumn season, nothing slaps better than the way warm bread hits the palate. The warmth of Sara Lee’s Artesano bakery bread coupled with the perfect amount of sweetness from its Cinnamon or Maple & Brown Sugar loaves is the equivalent of a warm, sweet-loving hug from a loved one. Both melt the heart. These three Black influential chefs–Briana Riddock, Omar A. Walters, Yvette S. Ervin–know firsthand the value of pairing–the mood with the food. Each chef shares their unique spin using Sara Lee’s new Artesano bakery bread, so that you, too, can set the tone right in your own kitchen and spread the taste and warmth forward on a nippy night.
Chef Yvette S. Ervin
Source: Courtesy of Yvette S. Ervin
Yvette S. Ervin, also known as chef Deliche, founder and executive chef of Ms. Deliche specializes in Soul Food American cuisines. Her sweet bread recipe is a cinnamon cream cheese bread pudding:
Sara Lee Cinnamon Cream Cheese Bread Pudding
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Ingredients:
- 1 cup raisins
- 1 loaf Sara Lee Cinnamon Loaf, cut into 1-inch cubes
- 4 cups almond milk
- 3 large eggs
- 2 cups of sugar
- 2 tablespoons vanilla extract
- 1/4 cup Kentucky bourbon or whiskey
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon
- 3 tablespoons butter, melted
- 8 oz. cream cheese, melted
- Fresh mint leaves
Source: Courtesy of Yvette S. Ervin
Directions:
Preheat oven to 350 degrees
Soak bread in milk: place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.
Add the egg mixture in a separate bowl. Whisk the eggs and then whisk in the sugar, vanilla extract, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins (with or without the remaining soaking liquid according to taste) stir gently to combine.
Transfer to pan and bake. Pour the melted butter into the bottom of a 9 x 13″ baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan.
Bake at 350 degrees for 35 to 45 minutes, until the liquid has set. The pudding is done when the edges get a bit brown and pull away from the edge of the pan. Drizzle melted cream cheese and fresh mint.
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