Apple Bread Pudding With Calvados Sauce

Apple Bread Pudding With Calvados Sauce created by ihvhope

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)

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Chef Kate
Contributor
@Chef Kate
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"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)"
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  1. Kathryn Marie
    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.
    Reply
  2. Frankenchef
    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).
    Reply
  3. Sydney Mike
    Just how OUTSTANDING can a bread pudding possibly be? Well, try this one & you'll see ~ ABSOLUTELY GREAT, & definitely worth the effort! Only wish it could be given a higher rating! Thanks for sharing a great recipe!
    Reply
  4. 2Bleu
    I made 2 servings, each in individual ramekins. I used leftover Recipe #312865 for the bread which I cut into small cubes, Grand Marnier for the calvados, and a combination of Gala and Granny Smith apples, chopped. This is very easy to make and delicious to eat.
    Reply
  5. -GEORGE-
    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.
    Reply
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