IE 11 is not supported. For an optimal experience visit our site on another browser.

Crumbs! Steal this chef’s bread pudding recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home!THIS WEEK:Hazelnut Chocolate Bread Pudding with Caramelized Bananas and Vanilla Sauce, from Martini Italian Bistro in Columbus, Ohio.Bread pudding dates

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home!

THIS WEEK:Hazelnut Chocolate Bread Pudding with Caramelized Bananas and Vanilla Sauce, from Martini Italian Bistro in Columbus, Ohio.

Bread pudding dates back to ancient times, originally created as a way for frugal cooks to make use of stale breads.

As interpreted by executive chef Brian Wilson from Martini Italian Bistro, a longtime mainstay in Columbus, Ohio, this delicious dessert becomes a delicious combination of chocolate, bananas and vanilla. An added twist — instead of bread, Wilson uses croissants!

“Stolen” by special request from one of readers, this is the first addition to our “Steal This Recipe” collection from the Buckeye State.

About the chef:

Brian Wilson's culinary education started with apprenticeships at Cameron Mitchell Restaurants’ Cap City Grandview during his early days at Columbus State. He completed his education at the Culinary Institute of America in Hyde Park, N.Y., graduating in 1999.

During his tenure at CIA, he served two internships at The Atlanta Fish Market and Brasserie le Coze in Atlanta, Georgia.

Upon his return to Columbus in 1999, Cameron Mitchell Restaurants hired Wilson as sous chef for the opening team at The Ocean Club, an upscale restaurant in the city’s northern suburbs. He then moved on to an 18-month tenure as sous chef at Cameron's American Bistro in Worthington, returned to The Ocean Club, and was soon promoted to executive sous chef.

He was selected for the executive chef position at Cap City Gahanna in early 2003 before being transferred this year to another Cameron Mitchell Restaurant concept, Martini Italian Bistro, in downtown Columbus.

(PLEASE NOTE: Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

Martini Italian Bistro

445 N. High Street

Columbus, OH 43215

614-224-8259

www.cameronmitchell.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.