This is an archived article that was published on sltrib.com in 2007, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
The buffet at the Grand Sierra Resort Lodge in Reno, Nev., is a favorite dining spot for travelers and locals alike.
Utah's Judy Balfour dined there about a year or so ago - when it was still the Reno Hilton - and among her favorite offerings was the creamy, rich bread pudding.
Executive chef Jerry Ignatich shared the recipe and the story behind it.
In the mid-1990s, acclaimed Chef Paul Prudhomme was in Reno to participate in a food exhibition. Ignatich gained several new techniques and recipes working with the popular Louisiana/Cajun chef, including Prudhomme's family bread pudding recipe.
Ignatich modified the recipe a bit before adding it to the buffet, but it has been a customer favorite ever since.
Requests:
Pat Nichols remembers the date nut and cream cheese sandwiches served at the lunch counter at the old Auerbach's Department store. "I'd love to have the recipe to bring back those fond memories."
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Grand Sierra Resorts bread pudding
3 1/2 cups bread cut into cubes
1 cup raisins, blueberries or other fresh fruit of choice
5 fresh eggs
1 cup granulated sugar
2 1/2 cups half-and-half
1 cup heavy cream
2 teaspoons real vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
Heat oven to 300 degrees. Grease a 9-by-13-inch cake pan. Combine the bread and the fruit and place in prepared pan. In a separate bowl, combine eggs, sugar, half-and-half, cream, vanilla, cinnamon and nutmeg. Cover with aluminum foil and bake for 45 to 55 minutes, or until a knife inserted in the center comes out clean. Remove from oven and cool slightly.
Makes 8 to 10 servings.
Source: Chef Jerry Ignatich, Grand Sierra Resort Lodge, Reno