Sunday, August 2, 2009

Day 2: Caramel Apple Bread Pudding

Yield: 4 Servings
Time (Start to Finish): 1.25 hours

1 Cup Soymilk
2 Tablespoons Butter
1/3 Cup Gran Sugar
1.5 Eggs
1 Tsp. Cinnamon
¼ Tsp. Nutmeg
1 Tsp. Vanilla
3-4 cups bread 1 inch cubed, decrusted (any egg bread, day old usually, challah works great or brioche)

1 Granny Smith Apple
1 Cup Gran Sugar
6 Tablespoons Butter
½ Cup Cream
½ Tsp Salt
½ Tsp Vanilla

1. Preheat oven to 350F
2. Heat soymilk, sugar and butter in a pan until melted
3. Put eggs in bowl and slowly add hot milk while whisking with fork until combined
4. Add cinnamon, nutmeg and vanilla
5. Take bread and fill 4 buttered ramekins to top, then pour mixture over the bread making sure it is all soaked in (do not leave dry pieces of bread)
6. Bake on a sheet pan and cover top in foil for 30 min or until a knife comes out clean. You can also bake in a square pan if desired.
1. Add sugar to a saucepan with a little water at mid high heat
2. Let come to a boil making sure it doesn’t burn bottom of pan
3. Add butter when it comes to a color you like and whisk
4. Add cream, salt, vanilla and apple
5. Stir until apple becomes slightly soft and sauce is thickened. Takes about 15 min total
6. Depan puddings and pour sauce over the top, it makes a lot of sauce so you can make less if you wish

Rating: 3.5 strawberries
If you don’t want to make a caramel sauce, you can buy a store sauce, and heat up an apple on a pan until soft. I LOVE this recipe, and love making it during fall. Be careful on the sauce not to overcook the sugar, and remember sugar is much hotter than boiling water. You can always add more spices if you like more cinnamon, or a hint of cayenne to make it spicy. It doesn’t get full stars because its not fall yet, and because the caramel sauce can be a little hard…and I didn’t have any ice cream

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