Brioche Bread Pudding

So, lovely afternoon with New York City Ballet’s Andy and Ashley. In an impromptu hang out, I decided to do a build your own bread pudding with fresh whipped cream, toasted almonds and honey, candied pecans, and a fresh raspberry reduction (not coulee). I did an almond milk custard spiced with cardamom, vanilla, cinnamon and cloves.

Author: David King

The Founder of A Ballet Education, the Ballet Clinic, A Ballet Magazine, A Ballet Network, The Pointe Shoe Clinic, The Gay Man's Guide, Black Label PR. Published Author, Illustrator, Photographer. Former Editor-in-Chief of Social Culture, former creative director, former fashion designer, former professional ballet dancer.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s