CARAMEL APPLE BREAD PUDDING
Recipe By :Susan Spungen
Serving Size : 8
2 Granny Smith apples -- unpeeled and cut into matchsticks
1 lemon -- juice of
1 tablespoon unsalted butter -- room temperature
1 8-oz loaf white bread -- or brioche, day old, crusts trimmed
1 1/4 cups heavy cream
3 large eggs
1/2 cup sugar
1/2 teaspoon coarse salt
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
CARAMEL BOURBON VANILLA SAUCE -- (See Recipe)
1. Heat oven to 325 degrees with a rack in the center. Place apples in a bowl, toss with lemon juice, and set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into eight slices. Cut each slice into 1-inch cubes, and set aside.
2. In a bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche; toss to coat.
3. Bring a kettle filled with water to a boil. Place 1 tablespoon caramel sauce in each ramekin. Add 1/3 cup apple mixture, then 1/3 cup bread mixture. If it can fit, add a second layer of sauce, apple mixture, and bread.
4. Transfer roasting pan to oven; fill pan with boiling water to within 1/2 inch of ramekin tops (this technique is called a bain-marie). Cover pan with parchment and aluminum foil. Cook for 20 minutes. Remove foil; cook until the puddings are set, about 20 minutes more. Transfer ramekins to a wire rack; let cool for 5 minutes. Using a towel or small dish, invert ramekins onto a serving platter. Serve warm with the remaining caramel sauce on the side.
CARAMEL BOURBON VANILLA SAUCE
2 cups sugar
1 cup heavy cream
2 tablespoons unsalted butter
2 teaspoons lemon juice
1 tablespoon brandy
1 vanilla bean -- split lengthwise and scraped
1. Combine sugar and 1/2 cup water in a 2-quart saucepan over medium heat. Without stirring cook until dark amber in color, swirling pan carefully while cooking, about 20 minutes.
2. Reduce heat to low. Slowly add cream, stirring with a wooden spoon. Add butter, lemon juice, and brandy. Scrape vanilla seeds into pan, and add pod. Stir to combine.
3. Cover, and store, refrigerated, for up to 1 week. Bring sauce to room temperature, or warm over low heat, and discard pod before using.
Recipe By :Susan Spungen
Serving Size : 8
2 Granny Smith apples -- unpeeled and cut into matchsticks
1 lemon -- juice of
1 tablespoon unsalted butter -- room temperature
1 8-oz loaf white bread -- or brioche, day old, crusts trimmed
1 1/4 cups heavy cream
3 large eggs
1/2 cup sugar
1/2 teaspoon coarse salt
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
CARAMEL BOURBON VANILLA SAUCE -- (See Recipe)
1. Heat oven to 325 degrees with a rack in the center. Place apples in a bowl, toss with lemon juice, and set aside. Butter six 8-ounce ramekins or custard cups; place in a roasting pan. Cut brioche into eight slices. Cut each slice into 1-inch cubes, and set aside.
2. In a bowl, whisk together cream, eggs, sugar, salt, vanilla, and nutmeg. Add brioche; toss to coat.
3. Bring a kettle filled with water to a boil. Place 1 tablespoon caramel sauce in each ramekin. Add 1/3 cup apple mixture, then 1/3 cup bread mixture. If it can fit, add a second layer of sauce, apple mixture, and bread.
4. Transfer roasting pan to oven; fill pan with boiling water to within 1/2 inch of ramekin tops (this technique is called a bain-marie). Cover pan with parchment and aluminum foil. Cook for 20 minutes. Remove foil; cook until the puddings are set, about 20 minutes more. Transfer ramekins to a wire rack; let cool for 5 minutes. Using a towel or small dish, invert ramekins onto a serving platter. Serve warm with the remaining caramel sauce on the side.
CARAMEL BOURBON VANILLA SAUCE
2 cups sugar
1 cup heavy cream
2 tablespoons unsalted butter
2 teaspoons lemon juice
1 tablespoon brandy
1 vanilla bean -- split lengthwise and scraped
1. Combine sugar and 1/2 cup water in a 2-quart saucepan over medium heat. Without stirring cook until dark amber in color, swirling pan carefully while cooking, about 20 minutes.
2. Reduce heat to low. Slowly add cream, stirring with a wooden spoon. Add butter, lemon juice, and brandy. Scrape vanilla seeds into pan, and add pod. Stir to combine.
3. Cover, and store, refrigerated, for up to 1 week. Bring sauce to room temperature, or warm over low heat, and discard pod before using.