Grand Lux Cafe & Sticky Buns? A tasty combo!

I love Grand Lux Cafe! When I say love thats exactly what I mean. I’ve been going to Grand Lux for my birthday for the last 10 years, I mean it… 10 years. If not for dinner then it’s for lunch, but I have to go…it’s my tradition. I know when I go the food will be good, the service will be great, and the options will be endless for dessert!


This year was no different I celebrated my birthday at the Grand Lux with my Husband. We enjoyed our lunch. I ordered the Burbon chicken and he ordered a Ruben. We tried out the loaded Mashed Potatoes Spring Rolls. The food was plentiful and so tasty. Saying we were stuffed would be an understatement, but when it was time for dessert we both found some room for a tasty treat.




The dessert menu had so many options. Cakes, cookies, pies, and puddings. One thing particular thing caught my eye the “Sticky Bun Bread Pudding”. Sticky buns are so rich and gooey and bread pudding is so buttery I felt like that combo had to be deadly and I wanted to test it out. I’m so glad I did. My husband couldn’t keep his fork out of my plate! He tried the Warm Butter Cake which tasted like heaven too. 


I liked the Sticky Bun Bread Pudding so much I wanted the recipe. Then I found out that Sticky Bun day was coming up and I thought I would share the recipe on that day to celebrate and as a gift for my wonderful readers!

Happy Sticky Bun Day!! It’s February 21st and it’s all about the buns! Here’s the secret recipe for Grand Lux Cafe’s Famous Sticky Bun Bread Pudding. Be careful when making these because they are dangerously good.


Warm Sticky Bun Bread Pudding Recipe:
Ingredients
1 lb. Brioche or Challah

 

8 oz.(2 Sticks) Melted Butter

1/3 Cup, packed Brown Sugar

1/3 Cup Sugar

1 tsp. Cinnamon

¼ tsp. Nutmeg

¼ tsp. Salt 

2 Cups Milk

2 Cups Heavy Cream

4 ea. Eggs

4 ea. Egg Yolks

½ C. Sugar

1 tsp. Vanilla Extract
Directions
1. Cut the bread into 1” cubes.

2. Place the bread cubes into a large mixing bowl.

3. Combine the butter, sugars and spices in a mixing bowl, whisking to combine completely.

4. Pour the mixture over the bread, tossing to fully coat the bread cubes with the mixture.

5. Spread out into a 9×13 baking dish.

6. Bake at 350° for 15 minutes, or until golden brown. Be sure to stir the bread cubes once or twice while toasting.

7. While the bread is toasting, make the custard.

8. Whisk all ingredients together until evenly combined.

9. Once the bread has toasted, remove the pan from the oven.

10. Pour the custard over the bread cubes.

11. Allow the mixture to sit for 10-15 minutes before cooking. 

12. Cover the pan with aluminum foil and place into a 300° oven.

13. Bake for 20 minutes.

14. Remove foil from pan and continue to bake for an additional 20-25 minutes, or until light golden brown and the custard has set. You can test this by inserting a paring knife into the center of the pudding. If the knife comes away clean, or with very little pudding clinging to it, the pudding is ready.

15. Allow the pudding to cool for at least 30 minutes before serving.

16. To serve:

Top the pudding with toasted pecans and warm caramel sauce.

Serve with either vanilla ice cream or crème anglaise.

Once you try this recipe I’m sure others will be asking for it or just begging you to make it again. Thank me later!