PROJECT DINING: Lisa Sun, founder and chief executive officer of Project Gravitas, a Web site that features women’s apparel with shapewear built it, invited more than a dozen friends to dinner Wednesday night to cook a meal for them. The four-course meal featured recipes from Food & Wine editor in chief Dana Cowin’s new cookbook, “Mastering My Mistakes in the Kitchen.” (HarperCollins)
Cowin, the guest of honor — who just wrapped up a national book tour — provided humorous commentary about the mishaps she’s had over the years in trying to perfect each recipe, as each course was served. The menu consisted of bruschetta and spiced nuts; kale salad; scallops and fennel, vegetarian pasta and brussel sprout side, and challah Nutella bread pudding. Cowin said she added Nutella to the recipe because her daughter’s a big fan.
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In light of the holiday season, here is Cowin’s recipe for challah bread pudding with Nutella.
Active time: 20 minutes
Total time: 1 Hour; Serves 8
1 tablespoon unsalted butter, at room temperature
One 1-pound loaf challah, crusts removed, bread cut into 1-inch cubes (11 cups)
2 pints rich vanilla ice cream (look for a brand with high fat content, preferably Jeni’s or Haagen-Dazs), melted and divided, plus more (optional) for serving.
4 large eggs, beaten
1/2 cup whole milk
1 cup Nutella, divided
1. Position a rack in the middle of the oven and preheat the oven to 350 degrees. Butter an 8-by-11 1/2-inch baking dish and put the challah in it.
2. Pour 1 1/2 cups of the melted ice cream into a large bowl. Whisk in the eggs, milk and 1/4 cup of Nutella. Pour the mixture over the challah and make sure all the bread is saturated with the custard, stirring gently to soak the bread evenly.
3. Place the dish in the oven and bake until the bread pudding is set (the center should jiggle slightly but not be too wet) and the top is golden brown and puffed, 35 to 40 minutes. Remove from the oven.
4. Heat the remaining 3/4 cup of Nutella in a small saucepan until it just turns to liquid. Drizzle it over the bread pudding. Serve warm, with additonal ice cream if you choose.