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
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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
- In a small dish, soak the raisins in wine for 20 to 30 minutes.
- Saute the apples in about 3 tablespoons butter, tossing from time to time, until tender, about 20 to 30 minutes.
- 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.
- 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.
- 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.
- For the sauce, whisk together the last four ingredients in the top of a double boiler. Cook over simmering water, whisking constantly, until thickened.
- Serve warm, topping each individual serving with a spoonful or two of the sauce. Add a dollop of whipped cream if desired.
