The trend in desserts these days seems to be: when in doubt, throw some bacon in, preferably, thick-cut high-end stuff from an organic farm where pigs sit on chez lounges and play in pathogen-free mud. My favorite dessert chef, Vera Tong uses bacon in her banana bread pudding. Bouchon has used bacon in their scones and City Bakery has a chocolate bacon sandwich. There are tons more examples that I will save for a future post.
Somehow, the bacon in Bouchon’s Maple Bacon Brioche does not seem like a throw-in. It has a light fluffy pancake-like bread that is crisper on the outside and big chunks of bacon that work the sweet-savory thing quite well. To finish it off it has a danish-like frosting. I had planned to get some shots of this thing split open but I looked down and all of the sudden it was gone. Damn, next time.
If you like bacon you will also likely appreciate this site, which adds slices of bacon to all your favorite web sites.
If you like bacon you will also likely appreciate this , which adds slices of bacon to all your favorite web sites. More Bouchon is here: