TRACE at W San Francisco debuts new seasonal brunch items just in time for summer. Delicious cuisine made with the best of the Bay Area’s seasonal and organic fare and accompanied by a live DJ.
Weekends get a stylish boost with new delectable brunch menu items at W San Francisco’s lively restaurant, TRACE. Executive Chef Jason Rea’s new plates feature the best of the Bay Area’s seasonal and organic ingredients – including honey from W’s own rooftop bees! Classic favorites get a new twist, like Steak and Eggs with shaved fennel and arugula, or Buttermilk Pancakes with spiced yogurt and a ginger snap crumble; and new favorites make their debut, like Fried Chicken Salad and Savory Bread Pudding (recipe below).
Best of all, whether you’re craving sweet, savory or just a Bloody Mary, it’s all served up with a side of live DJ on Sundays to close out the weekend with good vibes. Plan ahead for a special occasion or drop by on a whim – Brunch @ TRACE is served on weekends from 7am – 2pm.
TRACE’s Savory Bread Pudding by Executive Chef Jason Rea
Ingredients:
1 loaf of a rustic batard cut in 1 ¼” cubes
3 cups of heavy cream
9 whole eggs
1/8 cup minced shallot
2 cloves minced garlic
1 cup roasted hen of the woods mushroom
1 ½ cup small diced pancetta
½ chopped herbs (parsley, thyme, chive)
1 fine dice jalapeno (seed and pith removed)
1 whole green onion slice thin into rings
½ cup grated parmesan cheese
1 tablespoon of whole grain mustard
1 tablespoon of Dijon mustard
1 teaspoon kosher salt
Zest from one lemon
1 tablespoon butter
1. Cut the bread in 1 ¼ inch cubes and place in a large mixing bowl. Set aside.
2. Tear the mushrooms into small pieces and sauté in a little olive oil. Cook all of the water out and let them brown well.Drain on a paper towel to remove excess oil and chop once the mushrooms are cool. Reserve.
3. Sauté the pancetta on medium high heat. Cook until the fat has started to render and the meat has browned. Turn heat down and add shallots and garlic. Cook for two minutes and transfer to a bowl.
4. Chop all of the herbs, grate the cheese, zest the lemon, measure the mustard and crack and whisk the eggs.
5. Place the cream in a pot and gently heat with the kosher salt.
6. Mix together the mushrooms, pancetta mix, herbs, green onion, lemon zest, mustard and parmesan cheese in a bowl.
7. Once the cream is hot but not boiling, fold in the eggs. Add the garnishes and mix well.
8. Pour this mix over the bread and mix well. Let stand for ten minutes to let the bread soak up the custard.
9. Pre heat your oven to 300 and butter
casserole dish. Place a sheet pan in the oven that will be large enough to hold the casserole dish.
10. Transfer the mix into the casserole dish and cover with plastic wrap and then with foil.
11. Bake for 40 minutes and then remove the cover. Continue baking until set and has a light brown crust.
12. Remove from oven let stand for 15 minutes before serving.
