From the author:
Just a little twist on the classic version. The apples introduce both a texture and flavor that makes the pudding different.
Apple Bread Pudding with Vanilla Sauce
- 1 cup heavy (whipping) cream
- 1 cup milk
- 2 large eggs, at room temperature
- 2 large egg yolks
- ⅓ cup (lightly packed) light brown sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2¼ teaspoons ground cinnamon
- ⅓ to ½ French baguette, split lengthwise, generously buttered, and cut into ½-inch cubes (4 cups)
- 2 cups peeled tart apple cubes (½ inch; about 3 apples)
- ⅓ cup golden raisins
- Vegetable oil or butter for greasing the dish
- 1 tablespoon plus 1 teaspoon granulated sugar
- Vanilla Sauce (recipe follows)
- Vigorously whisk the cream, milk, whole eggs, egg yolks, brown sugar, salt, vanilla, and ¼ teaspoon of the cinnamon in a large bowl until blended.
- Add the bread cubes, apples, and raisins and toss with a large wooden spoon to evenly soak.
- Refrigerate the pudding for at least 2 hours, tossing the mixture occasionally with the spoon to make sure the cubes are fully soaked. You can pull a few pieces apart with your fingers to check.
- Fifteen minutes before baking, place a rack in the center of the oven and preheat to 350°F. Lightly grease an 8-inch square baking dish with vegetable oil or butter.
- Scoop the pudding into the prepared baking dish. Mix the granulated sugar and the remaining 2 teaspoons cinnamon together and sprinkle it over the bread pudding.
- Place the baking dish in a shallow baking pan in the oven. Pour enough hot water into the larger pan to come two-thirds of the way up the sides of the baking dish.
- Bake the pudding until the top is golden and crisp and has risen in the center, about 50 minutes.
- Remove the pudding from the water bath and let cool for 30 minutes while you make the sauce.
This creamy sauce with a hint of nutmeg accents both the flavor and texture of the Apple Bread Pudding.
Makes 1¼ cups
- ½ cup plus 2 tablespoons heavy (whipping) cream
- ½ cup plus 2 tablespoons milk
- ¼ cup sugar
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1½ teaspoons pure vanilla extract
- ½ teaspoon ground nutmeg
- Combine the cream, ¼ cup plus 2 tablespoons of the milk, the sugar, and salt in a heavy medium-size saucepan and heat over medium heat until almost boiling.
- Dissolve the cornstarch in the remaining ¼ cup milk in a small cup. Stir it into the hot cream mixture.
- Bring the mixture to a boil over low heat, whisking constantly. Continue boiling and whisking until the sauce thickens, about 3 minutes.
- Remove the pan from the heat and stir in the butter, vanilla, and nutmeg. Let the sauce cool slightly before serving.
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