Eve's Apple Bread Pudding
By
Sasha Kamen
@roaming
1
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.
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
How to Make Eve's Apple Bread Pudding
- 1In a small dish, soak the raisins in wine for 20 to 30 minutes.
- 2Saute the apples in about 3 tablespoons butter, tossing from time to time, until tender, about 20 to 30 minutes.
- 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.
- 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.
- 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.
- 6For the sauce, whisk together the last four ingredients in the top of a double boiler. Cook over simmering water, whisking constantly, until thickened.
- 7Serve warm, topping each individual serving with a spoonful or two of the sauce. Add a dollop of whipped cream if desired.
