As the mother of a Girl Scout, we have quite the stockpile of Girl Scout Cookies. Girl Scout Cookies season just reached its end, so if you’ve been approached by darling girls in uniform, the odds are that you might have a few extra boxes on hand, too.
At the time this post was written, two San Diego Cohn Restaurants, Corvette Diner and Indigo Grill partnered with Girl Scouts of America to feature two unique cookie desserts: the choco-coco Native American Samoa Bread Pudding at Indigo Grill or the icy cold Thin Mint Milkshake at Corvette Diner.
Celebrity Chef Deborah Scott of Indigo Grill, kindly shares her recipe for Native American Samoa Bread Pudding. Samoas are my favorite and this is a great idea should you not know what to do with an extra box.
- ½ gallon cream
- ½ gallon milk
- 1 cinnamon stick, ground
- Peel of 1 orange
- 1 vanilla bean
- 2 ½ c granulated sugar
- 4 eggs
- 9 yolks
- 1 box Samoa Girl Scout Cookies, rough chopped
- 1 ½ c dried cranberries
- Bring milk and cream mixture to boil.
- Steep the next three ingredients fifteen minutes, strain.
- Ribbon the sugar, eggs and yolks, then temper with liquid.
- Cube 2 loaves of brioche.
- Add the mixture.
- Soak overnight for optimum consistency. All of the above ingredients should make two pans of bread pudding. Chef Scott recommends three options for baking: Loaf Pan 8 x 4 x 2 ½" (requires 4 cups of batter), Muffin Pan 1 ¾ x ¾" (requires 1/8 cup of batter each) or Square Cake Pan 8 x 8 x 2" (requires 8 cups of batter).
- Grease the pans thickly with butter and brown sugar.
- Layer the bread mixture with the fruit and cookies and apply caramel sauce. Repeat.
- Bake at 300-325 degrees in a water bath until fully set.
- Finish with apricot puree.
Recipe is courtesy of Chef Deborah Scott, Indigo Grill