Kitchen confidential: Mark Gresge, L'étoile

Mark Gresge, owner
PHOTO BY WILL WALKER

The secret to great cooking is: a love of the art form, and a great respect for Julia Child. Without her, modern food would be completely different.

The secret to success in the restaurant business is: being excited every single time a guest walks through the door to dine.

The secret to making Létoile's bread pudding is: There is no secret. It's very simple to make.

L'étoile's Bread Pudding

3 baguettes

1 quart half and half

1 tablespoon vanilla

½ cup bourbon

1 cup chocolate chips

½ cup dried cranberries

6 farm-fresh eggs

1 cup sugar

Pinch of salt

Cut baguettes into ¼ inch cubes and place in large mixing bowl.

In another bowl, whisk eggs and sugar together until well combined. Add half and half and bourbon.

Pour liquid into bowl with bread, mix with your hands. Add chocolate, cranberries, and salt and vanilla. Mix well.

Pour into baking dish. Bake in a preheated oven (350) for 25 minutes.

Serve warm with whipped cream, chocolate sauce, and caramel sauce. #