Leading up to the premiere of Chef Race on October 2nd, I’ll be introducing you to all my fellow chefs from Team USA and sharing some of their special “all-American” recipes. So far, we’ve got an Ex-Marine, a NY Times Two-Star Chef, and the Drummer from Sugar Ray. Today, I bring you the “flour” girl who owns more red dresses than anyone I know: Bianca!
The first thing I noticed about Bianca was, wow, that woman really took the personal color scheme memo to heart. But when I found out she owns her own dessert catering company, I deeply respected her marketing savvy and desire to stay on-brand down to the fishnets and character shoes.
As a young girl, Bianca Rose loved cooking dinner for her parents. Using her wild imagination, she pretended that the garden window was a television camera as she joyfully demonstrated her creations using her favorite ingredient: love.
Her passion for culinary art and specifically the world of baking burned hotter than any convection oven. Bianca enrolled in Le Cordon Bleu’s Patisserie and Baking Program leaving behind a successful career in the entertainment industry to make her “Sweet Dreams Come True.” Thus Sweet Dreams, the catering company and movement, was born. Now Bianca Rose practices her favorite recipe: Mix fearlessness with humility, add determination and drizzle in commitment until it forms firm peaks of success…voila!
Bianca and I bonded early on about our former lives in corporate America. Though, I’m not going to lie, my first reaction was: shoot, bitch stole my plot line! But as soon as I tasted the first (non gluten-free) sweet treat that she made, I knew Bianca would be a huge asset to our team, as COO and baking bombshell.
Check-in October 2nd for the big premiere – I’ll be hosting a virtual viewing party & potluck with a bunch of bloggers from around the web. Everyone will be posting their own all-American recipes, and I’ll be giving away a bundle of Red, White, and Blue items from Le Creuset, Edgeware, and Dream Farm.
Bianca shared with us a very decadent recipe for Bread Pudding – inspired by the melting pot that is America. Check it out below, and stay tuned this week as I post more great All-American recipes from my teammates!
East meets West down South in this international take on a traditional Southern dessert by taking sweet Japanese Fuji apples, traditionally Jewish Challah bread and making a warm, comforting bread pudding. To complete a world tour, an Italian Mascarpone Whipped cream, and a Southern U.S. Whiskey Butter Sauce…amazing enough to put the entire U.N. into a trance! I created this recipe while at Le Cordon Bleu and was chosen as my “American” dessert to bring light that U.S. is in fact a melting pot of so many cultures and should be celebrated. Traditional American Cuisine, especially Southern Creole cooking centered in New Orleans, Louisiana, which is so dear to my heart, is influenced by so many other nations.
- 32 oz. Challah bread, cubed
- 16 oz. Japanese Fuji apples, peeled and diced
- 4 oz. Raisins
- 8 oz. Sugar, brown
- 14 oz. Cream, heavy
- 2 oz. Butter
- 2 Eggs
- 1/8 oz. Cinnamon, ground
- ½ tsp. Vanilla extract
- Whiskey-butter sauce (recipe follows)
- Whipped mascarpone (recipe follows)
- Combine challah bread, apples and raisins in a large bowl.
- In a saucepan, combine brown sugar, milk and butter - bring to a boil. Remove from heat and pour over the bread mixture. Set aside.
- In a small bowl, beat 2 eggs and add cinnamon and about 1/2 teaspoon of vanilla extract.
- Spread bread mixture in a baking dish. Pour egg mixture over bread.
- Bake at 350 degrees for approximately 45 minutes.
- Serve warm topped with whiskey butter sauce and whipped mascarpone.
- 4 tbl. butter, softened
- 4 oz. sugar, granulated
- 1 egg, beaten
- 2 tbl. whiskey
- Cream butter and sugar together; blend in the beaten egg.
- Put mixture in top of a double boiler over gently boiling water and stir until thickened.
- Remove from heat and stir in whiskey
- Serve Warm.
- 2 oz. mascarpone cheese, room temperature
- 4 oz. whipping cream
- 2 tbl. sugar, powdered
- 1 tsp. orange zest
- In the bowl of an electric mixer, cream the mascarpone cheese
- Add the cream, powdered sugar, and orange zest. Whip until the cream has soft peaks, about 1 minute.
- Cover with plastic wrap and place in the refrigerator until ready to serve.