November 11: Lunchbreak - Sweet Potato, Corn and Bacon Bread Pudding
Hilton Chicago/Indian Lakes Resort
250 W. Schick Road
(630) 529-0200

Thanksgiving Day Buffet at the Hilton Chicago/Indian Lakes Resort
Thursday, November 24
11 a.m. to 3 p.m.
For reservations please call (630) 529-0200 extension 6460

Sweet Potato, Corn and Bacon Bread Pudding

2 loaves Challah bread
2 qts heavy cream (may need a bit more depending on bread size)
20 egg yolks
1 cup shredded parmesan cheese
8 ears sweet corn, kernels removed from husk
4 shallots, diced small
15 slices of bacon, cooked, chopped small
3 poblano peppers, roasted, peeled, seeds removed, diced small
2 medium wweet potatoes, peeled, diced small roasted
as needed, salt/white pepper
2 Tbs Worcestershire sauce
3 Tbs chopped garlic
2 tsp Cajun seasoning
1 Tbs fresh sage, chopped fine

Cut bread into 2 inch squares and place in large bowl. Dice the sweet potatoes very small, place in mixing bowl and toss with a little oil. Place on parchment paper lined sheet pan and cook in oven for approximately 15 minutes at 350. Remove and let cool. Sauté the shallots with the garlic and cook till soft, let cool. In another bowl place heavy cream, egg yolks, worcestershire sauce, Cajun seasoning, salt and pepper and chopped garlic and shallots (cooked), whisk till mixed, add the cheese, bacon, peppers. Pour cream mixture into bread and toss well. All bread has to be well coated. Add the sweet potatoes and mix till evenly incorporated. Let sit for at least 20 minutes so bread can soak up liquid. Taste mixture to see if you need more salt or pepper. Spray well small 4 oz aluminum cups with pan spray. Fill cups to top, they will fall once cooked so pile high but not over edge. In hotel pans place cups then pour water in so it goes 1/4 up the side (water bath). Spray a piece of aluminum foil with pan spray and cover (This will prevent them from sticking while cooking). Place in oven at 325 for 25 minutes, uncover and cook approximately 10 more minutes, check to see if done. Remove from oven, take out of water bath. Let cool cover with plastic wrap.

Upcoming Events:

"Brunch with Santa" at Shiraz on the Water
Sundays in December: 4, 11 & 18
10:00 a.m. - 2 p.m.
Reservations: (630) 671-5013 or

New Year's Eve Gala
Saturday, December 31
6:30 p.m. - 1 a.m.
Reservations: (630) 671-5028 or