Eve's Apple Bread Pudding

Sasha Kamen

By
@roaming

Adapted my way from Simple French Food by Richard Olney. I decided to add the drunken raisins and made a few other adjustments that I think makes it better and, believe it or not, less caloric than the original. If you like, you can cube the bread instead of crumbling it.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 lb
apples, quartered, cored and sliced
1/2 c
dark raisins or currants
1/4 c
white wine or enough to cover raisins (not cooking wine)
2
large handfuls french bread crumbs, crusts removed, about 1/4 of a 1 lb. loaf
1/2 stick
butter
1/8 tsp
powdered cinnamon
1 c
milk
2
eggs
1/3 c
white sugar
1/8 tsp
salt
1/2 c
white sugar
3
egg yolks, discard whites
2/3 c
white wine
1/4 tsp
lemon zest

Directions Step-By-Step

1
In a small dish, soak the raisins in wine for 20 to 30 minutes.
2
Saute the apples in about 3 tablespoons butter, tossing from time to time, until tender, about 20 to 30 minutes.
3
Toast the breadcrumbs in the remaining butter (adding more butter if necessary) over very low heat, stirring regularly, until they are uniformly golden and crisp.
4
Spread the crumbs in the bottom of a lightly buttered 8"x12" baking dish. Arrange the apples on the bed of crumbs. Drain the raisins and sprinkle on top of the applies. Sprinkle cinnamon lightly over all.
5
Whisk together the milk, 2 eggs, 1/3 c. sugar, and salt, and pour slowly over the apples. Bake at 325 degrees for about 30 minutes.
6
For the sauce, whisk together the last four ingredients in the top of a double boiler. Cook over simmering water, whisking constantly, until thickened.
7
Serve warm, topping each individual serving with a spoonful or two of the sauce. Add a dollop of whipped cream if desired.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: Southern