Prep 1 hr
Cook 30 mins
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)
- 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
- Butter a 6 to 8 cup souffle dish or other baking dish.
- Preheat oven to 325°F.
- Melt 2 tablespoons butter in a large skillet over medium-high heat.
- Add the apples and sauté about 5 minutes, until the apples start to brown.
- Add 3 tablespoons sugar and sauté a minute or two until the sugar caramelizes.
- Remove from heat, transfer to a bowl and add one half of the Calvados.
- Melt 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.
- Spoon half the apples into the souffle dish and top with half the bread.
- Repeat with the other half of the apples and the other half of the bread.
- Put some water on to heat while you fix the cream.
- Place 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.
- Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture.
- Strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg.
- Place the souffle dish on top of a kitchen towel in a roasting pan in the oven.
- Pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish.
- Bake 40 minutes, until just set.
- Meanwhile, boil the cider until it is reduced by half.
- Sift the remaining sugar with the cornstarch and whisk this mixture into the cider.
- Simmer until thickened, then remove from heat and add remaining Calvados.
- Serve the sauce warm on the pudding.
Great tasting bread pudding. Prepared as written without additions or deleations. I used braeburn apples which had the right amount of sweetness and flavor. Thanks for sharing the recipe.
I was intrigued with this recipe.. The directions are somewhat skimpy. Do you melt the butter or not for the streusel? I rubbed it in with my fingers. Didn't understand the concept of putting the streusel in the bottoms of the pans. Thought it was odd. But I followed the directions. Do you peel the apples? I did. The only thing different that I did being I live in Colorado is I added 3 tablespoons of flour, removed one third cup of sugar and jacked up the temp to 370 degrees. Baked for 50 minutes. Looked great and smelled wonderful. As I feared the loaves stuck to the bottoms of the pans. Other than that I will make it again but put the streusel either in the middle or just on the top. A tasty treat for all to enjoy. By the way, it took 3 large Grannie Smith apples to get 4 cups of shredded apples.
In this economy, who can afford Calvados ($40 a bottle), vanilla beans ($18 for a bottled pair), and baguette ($4 per loaf). Get real, Chef Kate! I used Apple Jack Brandy ($8 per bottle), imitation vanilla extract ($2 per bottle), and leftover hot dog buns and bread heels. Furthermore, I omitted the sauce. WOW! The result was spectacular. Fortunately, my taste buds (as well as those of my neighbors and family) are not so complex that I cannot enjoy the the tastes without the overpriced ingredients. The bread pudding was gone in minutes...I will definitely make this recipe again. Caution though--this is a VERY LABOR INTENSIVE recipe and works out well for preparation on the weekend (vice the work week).