SO. EFFING. TASTY. >>>
Doing excellent bread is tough; it takes some funny chemistry to make the stuff come out just right. But Chef William and Shannon Mueller at Babblin' Babs Bistro have the knack, and not just for making bread. Their real contribution was figuring out what to do with the leftovers - and that's turn it into the best bread pudding I have ever had. Soft, pillowy, sweet but not overwhelmingly so, this single dessert is probably packed with more cream than any sane person should eat in a week.
And yet I'd eat it every night if I could.
The homemade cubed bread is soaked in cream with roasted Madagascar vanilla beans grounded and infused into the cream. They take fresh peaches from the Proctor Farmers Market and cook them in bubbling brown sugar so the peaches are slightly carmalized; then cooled and tossed all together with the bread and cream with a pinch of mace spice. Baked until the top goes stiff and golden, it's then set on a cloud of wonderful butter cream sauce with Amaretto, which is not cooked out.
It's so good it should come with a warning label.
8 a.m. to 2 p.m. Tuesday-Saturday
2724 N. proctor St., Tacoma
253.761.9099