Scott Minns was born in Trail and began his restaurant career in the front of house at the age of 15 in a couple of local favourites eateries. But his love was food. He moved to Vancouver in the year 2000 and attended Dubrulle Culinary Institute where he got his first taste of the Vancouver culinary scene. From there he’s seemingly done a million and one things. From fine dining, catering, personal chef, managing front and back of house and now head chef at Jam Cafe since it opened in Vancouver.
French Toast Bread PuddingThe basic recipe is made for maple syrup but feel free to go crazy … nuts, chocolate, fruits or any combination that you can think of will work in this dish.2 tsp vanilla extractIn large bowl, break brioche into medium-sized chunks, approximately the size of a golf ball. In separate bowl, whisk together eggs, half and half, maple syrup and additional ingredients.
Preheat oven to 350 degrees while you wait. Place ingredients evenly into 9×13 baking dish. Place dish inside roasting pan inside oven and add hot tap water half way up bread pudding dish creating a bain-marie . Cover roasting dish with foil tenting slightly. Bake for 45 minutes. Remove foil and bake for another 45 minutes until top is golden and crispy and the custard has set. Cool slightly and serve in your favourite dish with a dusting of icing sugar.
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