Food & Drink

Apple Bread Pudding with Vanilla Sauce

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

Serves 8

INGREDIENTS

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)

INSTRUCTIONS

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.

Vanilla Sauce

This creamy sauce with a hint of nutmeg accents both the flavor and texture of the Apple Bread Pudding.

Makes 1¼ cups

INGREDIENTS

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

INSTRUCTIONS

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.

The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book
by Judy Rosenberg

Throw moderation out the window. When you want that real homemade flavor, from-scratch frosted layer cakes, brownies that taste like brownies, and cookies that taste like the ones your grandma used to make, only real ingredients will do: real butter, real cream, real chocolate, and lots of it.

Packed with more than 300 irresistible recipes from Judy Rosenberg, owner of Rosie’s Bakery, the famous chain of New England bake shops that has won numerous Best of Boston awards, The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book is for holidays, is perfect for birthdays, pick-me-ups, the cookie jar, bake sales—when only genuine homemade goodness will do.

This month only—save 81%!