Apple-Cinnamon Bread Pudding with Fresh Apples

Every now and then I have to whip up something soft, sweet and sweet (and fattening) not only to satisfy my personal cravings, but also to prove to Mr. Sissy that I still need him. Also, happily, he can consume (most of) the results.

So here you have a soft, creamy, crumbly, raisin, walnut, apple and brandy bread pudding. I can contradict even the staunchest nutritionist. it contains sugar, but not much; There is cream, but enough to make the stomach smile; There's apple cinnamon bread, which is similar to challah (mine is made in-house. Plain challah works like any other hard bread, but you have to add a little sweetness); There are fresh, sliced ​​apples and a glass of bourbon because.

I'm not lying; One of my favorite celebrity chefs (and I don't have many) , Michael Simons, made a version of it, and I adapted this recipe for myself. And you.

Plan ahead for this. It takes some time to cool before cooking.

Apple Cinnamon Bread Pudding with Fresh Apples
Print the recipe
"Sunday Dinner" by Michael Simon.
Resources:
1 slice cinnamon apple bread - cut into 1-inch cubes, toasted, makes 6 to 8 cups.
4 Granny Smith apples, peeled and cut into 1-inch thick slices
1 tablespoon of fresh lemon juice
Unmelted butter for the dish
6 large eggs or 12 ounces (I measure by volume because my chickens lay very large eggs)
2 cups whole milk
1 cup heavy cream (more for serving - optional)
1/3 Splenda sugar mix or 2/3 cup sugar
1 tablespoon good bourbon according to manufacturer's directions
1 teaspoon of good vanilla
1/2 teaspoon fine kosher salt
1/4 teaspoon of fresh nutmeg
1/4 teaspoon cinnamon (preferably organic)

Preparation.
Preheat oven to 350 degrees Fahrenheit. Place the bread cubes in a single layer on several baking sheets. Cook until golden brown, shaking the pan a few times to prevent burning. You may need to change the pans to avoid hot spots in the oven. Remove the croutons from the oven and let them cool completely.
Place eight to ten cups of butter in a square or round bowl and set aside.
Peel, core and slice the apples and place in a large bowl. As you work, dip the sliced ​​apples in lemon juice as you arrange them in the box; This will prevent it from disappearing.
After the croutons have cooled, place them in a baking dish decorated with apples. Move briefly to combine.
Mix eggs, milk, cream, sugar, vanilla, salt, cinnamon and nutmeg until well combined. Stir in the bourbon.
Pour the egg mixture over the crouton-apple mixture, pressing the croutons into the crust as much as possible (they will pop on their own anyway, you'll want to soak them). Cover with plastic wrap and refrigerate for a few hours, occasionally pressing the croutons into the crust.

Chef:
Preheat oven to 350 degrees Fahrenheit.
Place the pan filled with milk in a large pan and fill half of the pan with hot water.
Place in the oven and bake for 45 minutes to an hour, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
Allow the pudding to warm or cool to room temperature.

Providing recommendations
Spoon a few spoonfuls of cream into a dessert plate and top with warm bread pudding. Pour more cream over the milk and serve immediately.
- or -
While the pudding is baking, whip the heavy cream until stiff peaks form, add a pinch of sugar and a few tablespoons of bourbon. rest Before serving, sprinkle the milk with a dollop of cream and a little cinnamon.

Do not cover the leftovers with plastic wrap or condensation will occur and the milk will be soggy on top. Cover lightly with parchment paper instead.

Bon Appetit.

Copyright © 2005-2012, Christine Cooks. All rights reserved

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