Kabocha Bread Pudding with Pisco-Soaked Prunes
Maricel Presilla, chef and owner of Cucharamama and Zafra in Hoboken, New Jersey, has been cooking with pisco, the South American aged grape brandy. "It's wonderfully aromatic, slightly grape-tasting and a tiny bit bitter," she says. Braised dishes like chicken with hot peppers taste great with a little pisco, she's found; so does the luscious, creamy three-milk (tres leches) bread pudding here, flavored with kabocha squash and pisco-soaked prunes.
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