Top Chef, Season 6, Episode 3, Elimination Challenge

Approximately 100 servings

• 2 giant jars peanut butter
• 2 (#10) cans sweet condensed milk
• 120 egg yolks
• 5 ½ gallons heavy cream
• 4 cups honey
• 3-5 lbs semi-sweet chocolate chips
• 12 loaves French bread, cubed

1. Heat up 5 gallons of cream (reserve remaining ½ gallon for sauce) to a scald and then reduce heat to low. In a separate bowl, whisk egg yolks and honey until fluffy. Slowly temper eggs into cream to make custard.

2. Pour custard over bread cubes and toss well with chocolate chips. Let soak for 20-30 minutes.

3. Meanwhile, make peanut butter sauce by heating together the remaining ½ gallon cream and condensed milk. Whisk in peanut butter over low heat and melt together. Set aside.

4. Bake bread pudding in double boiler in a 350-degrees F oven for about 40-45 minutes, or until knife comes out clean. Remove from oven and let set before slicing.

To Serve:

1. Spoon peanut butter sauce onto plate.

2. Top with a slice of chocolate bread pudding.

3. Drizzle additional sauce on top.