In Loving Memory of Don Falconio
 Don Falconio was Frog’s opening night busboy in 1973. From that night until his death in the spring of 2000, Don helped to build this business. Just as Frog – the restaurant - laid the foundation and established the standard in Philadelphia restaurants, Frog Commissary Catering did the same in area catering. Don had much to do with this. Deeply respected in the industry, Don was the unofficial “Dean of Philadelphia Catering.” Within the organization he was fondly known as Uncle Don.
Today, Don’s legacy of warmth and good humor permeates what we do. The Don Falconio Memorial Fund, established by Frog Commissary, friends and family, assists people in realizing their dream of visiting Don’s favorite city – Paris. The Philadelphia Foundation administers the fund.
Don’s Coach House Bread Pudding
(A.k.a. The Coach House Bread and Butter Pudding*)
Ingredients:
12 small thin slices French bread
Butter
5 whole eggs
4 egg yolks
1 cup of sugar
1/8 teaspoon of salt
4 cups milk
1 cup of heavy cream
1 teaspoon of vanilla extract
Confectioners’ sugar
Trim the crust from the bread, and butter each slice on one side. Beat together the eggs, yolks, sugar and salt until thoroughly blended. In a saucepan combine the milk and cream. Scald them and blend the heated liquids gradually into the yolks mixture. Stir in the vanilla extract. Arrange the slices of bread buttered side up, in a 2-quart baking dish and strain the custard mixture over them. Place the dish in a roasting pan filled with hot water to a depth of 1 inch and bake the pudding in a preheated 375 degree oven 45 minutes, or until a knife inserted in the center of the pudding can be withdrawn clean. Sprinkle the pudding generously with confectioners’ sugar and glaze it under a hot broiler. At the Coach House this elegant pudding is served with a puree of fresh raspberries.
*From James Beard's American Cookery
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