Caramel Apple Bread Pudding With Susan Recipe
Servings: 6
Ingredients
- 2 x Granny Smith apples unpeeled, and cut into matchsticks Juice of 1 lemon
- 1 Tbsp. unsalted butter room temperature
- 8 ounce day-old brioche or possibly white bread loaf crusts trimmed
- 1 1/4 c. heavy cream
- 3 lrg Large eggs
- 1/2 c. sugar
- 1/2 tsp coarse salt
- 1 tsp pure vanilla extract
- 1/4 tsp grnd nutmeg
- 2 c. sugar
- 1 c. heavy cream
- 2 Tbsp. unsalted butter
- 2 tsp freshly-squeezed lemon juice
- 1 Tbsp. brandy
- 1 x vanilla bean split lengthwise, and scraped
Directions
- Note: When assembling the pudding in the ramekins, make sure the first layer is caramel; after baking, the pudding will be turned over onto a serving dish, at that point the bottom will become the top.
- 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-oz ramekins or possibly custard c.; place in a roasting pan. Cut brioche into eight slices. Cut each slice into 1-inch cubes, and set aside.
- In a bowl, whisk together cream, Large eggs, sugar, salt, vanilla, and nutmeg. Add in brioche; toss to coat.
- Bring a kettle filled with water to a boil. Place 1 Tbsp. caramel sauce in each ramekin. Add in 1/3 c. apple mix, then 1/3 c. bread mix. If it can fit, add in a second layer of sauce, apple mix, and bread.
- 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 min. Remove foil; cook till the puddings are set, about 20 min more.
- Transfer ramekins to a wire rack; let cold for 5 min. Using a towel or possibly small dish, invert ramekins onto a serving platter. Serve hot with the remaining caramel sauce on the side.
- For the Caramel Bourbon Vanilla Sauce: Combine sugar and 1/2 c. water in a deep 2-qt saucepan over medium heat. Without stirring, cook till dark amber in color, swirling pan carefully while cooking, about 20 min. Reduce heat to low. Slowly add in cream, stirring with a wooden spoon. Add in butter, lemon juice, and brandy. Scrape vanilla seeds into pan, and add in pod. Stir to combine. Cover, and store, refrigerated, for up to 1 week. Bring sauce to room temperature, or possibly hot over low heat, and throw away pod before using. (Makes 2 c.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 6 servings | |
| Calories 701 | |
| Calories from Fat 231 | 33% |
| Total Fat 26.23g | 33% |
| Saturated Fat 15.09g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 504mg | 21% |
| Potassium 168mg | 5% |
| Total Carbs 111.57g | 30% |
| Dietary Fiber 2.2g | 7% |
| Sugars 90.92g | 61% |
| Protein 7.12g | 11% |
