1/1 Photo of Apple Bread Pudding With Calvados Sauce
1 hr 30 mins
Chef Kate's Note:
Use really good apples--and they will shine in this dish--and the sauce is so good, it makes cream or ice cream unnecessary (though do indulge if you wish)
My Private Note
Units: US | Metric
- 6 tablespoons unsalted butter
- 3 cups apples, peeled, cored and sliced 1/2-inch thick
- 1 cup sugar
- 1/2 cup calvados
- 3 1/2 cups baguette, torn into 1/2 pieces
- 2 cups half-and-half (or one cup cream, one cup milk)
- 1/2 vanilla bean, split
- 3 eggs, beaten
- 1/4 teaspoon nutmeg, freshly grated
- 1 1/2 cups cider, fresh
- 1 1/2 teaspoons cornstarch
- 1Butter a 6 to 8 cup souffle dish or other baking dish.
- 2Preheat oven to 325°F.
- 3Melt 2 tablespoons butter in a large skillet over medium-high heat.
- 4Add the apples and sauté about 5 minutes, until the apples start to brown.
- 5Add 3 tablespoons sugar and sauté a minute or two until the sugar caramelizes.
- 6Remove from heat, transfer to a bowl and add one half of the Calvados.
- 7Melt the remaining 4 tablespoons of butter in the pan over low heat and add the bread, tossing for a few minutes until the bread is coated with the butter.
- 8Spoon half the apples into the souffle dish and top with half the bread.
- 9Repeat with the other half of the apples and the other half of the bread.
- 10Put some water on to heat while you fix the cream.
- 11Place the half-and-half in a saucepan with the vanilla bean and scald and stir in 1/2 cup of sugar, stirring until sugar is dissolved.
- 12Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture.
- 13Strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg.
- 14Place the souffle dish on top of a kitchen towel in a roasting pan in the oven.
- 15Pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish.
- 16Bake 40 minutes, until just set.
- 17Meanwhile, boil the cider until it is reduced by half.
- 18Sift the remaining sugar with the cornstarch and whisk this mixture into the cider.
- 19Simmer until thickened, then remove from heat and add remaining Calvados.
- 20Serve the sauce warm on the pudding.
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Nutritional Facts for Apple Bread Pudding With Calvados Sauce
Serving Size: 1 (261 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 407.9
- Calories from Fat 210
- Total Fat 23.4 g
- Saturated Fat 13.8 g
- Cholesterol 166.1 mg
- Sodium 70.3 mg
- Total Carbohydrate 46.2 g
- Dietary Fiber 1.5 g
- Sugars 40.1 g
- Protein 5.8 g
The following items or measurements are not included: