Every year we try and share in the spirit of the holiday with recipes from our amazing chefs. This year we're doing it again with a recipe from Chef Greg D'Alessandro. We're actually serving this dish as we speak with a seared Ling Cod - the balance is perfect for either meat or fish. Our Chefs are truly gifted.

So here it is, Chef Greg's Chestnut Bread Pudding Recipe!

Chestnut bread pudding: serves 8

  1. 6 loaves of brioche
  2. 6 eggs
  3. 1/2 quart heavy cream
  4. 1 T chopped thyme leaves
  5. 1/2 lb. roasted and peeled chestnuts
  6. 1 T soft butter
  7. 1/2 t salt
  8. 1/2 t ground pepper


  1. Combine the whole eggs and heavy cream together with a whisk to create a custard base
  2. Tear brioche into 3/4 in pieces and mix into the custard base
  3. Add chopped chestnuts and thyme to the custard along with salt and pepper
  4. Pre-grease a casserole dish with soft butter
  5. Place bread pudding in a casserole dish and bake at 350° in a convection oven for about 30 minutes


A good way to check and see if it's done is to place a toothpick in the center of the bread pudding, if it comes out clean, it's ready. Also note you can find ready to use chestnuts at most supermarkets.