eve's apple bread pudding
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For eve's apple bread pudding
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1 lbapples, quartered, cored and sliced
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1/2 cdark raisins or currants
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1/4 cwhite wine or enough to cover raisins (not cooking wine)
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2large handfuls french bread crumbs, crusts removed, about 1/4 of a 1 lb. loaf
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1/2 stickbutter
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1/8 tsppowdered cinnamon
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1 cmilk
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2eggs
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1/3 cwhite sugar
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1/8 tspsalt
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1/2 cwhite sugar
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3egg yolks, discard whites
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2/3 cwhite wine
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1/4 tsplemon zest
How To Make eve's apple bread pudding
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1In a small dish, soak the raisins in wine for 20 to 30 minutes.
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2Saute the apples in about 3 tablespoons butter, tossing from time to time, until tender, about 20 to 30 minutes.
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3Toast the breadcrumbs in the remaining butter (adding more butter if necessary) over very low heat, stirring regularly, until they are uniformly golden and crisp.
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4Spread 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.
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5Whisk 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.
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6For the sauce, whisk together the last four ingredients in the top of a double boiler. Cook over simmering water, whisking constantly, until thickened.
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7Serve warm, topping each individual serving with a spoonful or two of the sauce. Add a dollop of whipped cream if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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