Apple Bread Pudding with Vanilla Sauce

Apple Bread Pudding with Vanilla Sauce

1 cup heavy cream

1 cup whole milk

2 large eggs

2 egg yolks

1/3 cup lightly packed brown sugar

1/4 tsp. salt

1 tsp. pure vanilla extract

2 1/4 tsp. ground cinnamon

4 cups -1/2 inch cubes a good quality bread such as croissants of French bread; generously butter bread before cutting into cubes.

2 cups cubed (1/2 inch) peeled tart apple

1/3 cup golden raisins

1T plus 1 tsp. granulated sugar

Vanilla Sauce (recipe follows)

In large mixing bowl, vigorously whisk the cream, milk, all eggs, brown sugar , salt, vanilla and 1/4 tsp. of the cinnamon.

Add the bread cubes, apples and raisins, and toss well.

Refrigerate the pudding for at least 2 hours, tossing mixture occasionally to make sure the bread is soaked. Check by pulling a few pieces apart with your fingers.

15 minutes before baking, preheat oven to 350. Grease an 8 inch baking dish. Mix granulated sugar and the remaining cinnamon together and sprinkle over the bread pudding.

Place the baking dish in a shallow pan on the center rack in the oven and pour enough hot water into larger pan to come up two-thirds up the side of the baking dish.

Bake until top is golden and crisp and has risen in the center, about 50 minutes. A sharp knife inserted to center should come out clean.

Remove the pudding from the water bath and allow to cool at least 30 minutes. Mean while make the sauce.

Vanilla Sauce

1/2 cup plus 2 T. heavy cream

1/2 cup plus 2 T whole milk

1/4 cup sugar

1/4 tsp. salt

1T cornstarch

3 T butter , cut into 3 pieces

1 1/2 tsp. Pure vanilla extract

1/2 tsp. ground nutmeg

Scald the cream, all but 1/4 cup of the whole milk, the sugar, and the salt in a heavy sauce pan over medium heat.

Dissolve the cornstarch in the remaining 1/4 cup whole milk in a small cup. Stir into the cream mixture.

Bring the mixture to a boil over low heat, whisking constantly until it thickens, about 3 minutes.

Remove the pan from the heat and stir in the butter, vanilla and nutmeg. Allow to cool slightly before serving.

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