Sweet Spot: Foie Gras Bread Pudding
Photo by Paul Body
Fall is when San Diegans pretend it’s cold enough for sweaters and complaining. It’s when we start our 60-degree huddling over warm desserts like bread pudding. There is everything right and nothing terribly inventive about the dessert—until Florent’s new chef, Brad Hightow, adds foie gras to the mix. Hightow melts the foie and uses it as a replacement for butter in the classic fall dessert. The foie adds a just-barely-detectable nuttiness and some banned-food thrill. Crisped on top and served with maple syrup, strawberry–black pepper jam, and Chantilly cream, it eats thick, like a heartier French toast. Bonus: Eat it during a Chargers game, which they screen on their new 17-foot LED.
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