INGREDIENTS

  • 2 cups heavy cream
  • 2/3 cup granulated sugar
  • ½ vanilla bean
  • 4 egg yolks
  • 8 ounces sourdough bread
  • 1 medium apple, peeled and diced
  • ¼ cup currants
  • 1¼ teaspoon ground cinnamon
  • ¼ tsp. nutmeg
  • 3 tablespoon light brown sugar
  • 1 tablespoon Yukon Jack liqueur

For the Alaska Berry Compote:

  • 2 ounces marionberries
  • 2 ounces blueberries
  • 2 ounces raspberries
  • 2 ounces wild strawberries
  • 4 ounces sugar
  • 2 ounces crème de cassis

?
Servings

? mins
Prep Time

? mins
Cook Time

? mins
Total Time

GUIDE / INSTRUCTIONS

  • Mix together cream, sugar and vanilla bean in a small saucepan and heat until warm. Very slowly whisk in hot liquid into the egg yolks.
  • Cut the loaf of bread in half and immerse in the batter to moisten. Squeeze lightly to remove excess batter and transfer to a large bowl. Tear the bread into rough 1-inch pieces. Add the apple, currants, cinnamon, nutmeg, brown sugar, Yukon Jack and mix well.
  • Add the batter and mix well. Place the mixture in a buttered dish and bake for about 45 minutes at 350° F. Cool slightly and lace with some Yukon whiskey. Serve with berry compote.

For the Alaska Berry Compote:

  • Mix all ingredients together and let sit for 2 hours.

Share This Recipe!