No regular bread pudding, this refined affair melds brioche and creme Anglaise to truly sophisticated, pinkie-in-the-air effect.
About David Waltuck
David Waltuck is chef and owner of New York City's esteemed Chanterelle restaurant which he opened with his wife, Karen, in 1979. Waltuck cooked at The Culinary Institute of America and La Petite Ferme before he created Chanterelle. He is the recipient of two James Beard Awards. Waltuck’s first book, Staff Meals from Chanterelle, debuted in 2000 and his second book, Chanterelle: The Story and Recipes of a Restaurant Classic, in 2008.