Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Apple Bread Pudding w/Caramel Apple Sauc




Source of Recipe


by Laurel, from Minneapolis Star Tribune


Recipe Introduction


Adapted slightly from "Caprial's Desserts," by Caprial Pence and Melissa Carey.


List of Ingredients




• 2 large Granny Smith apples
• 3 tbsp. butter
• 1-1/4 c. plus 2 tbsp. sugar, divided
• 1 tsp. cinnamon
• 4 c. half-and-half
• 4 eggs plus 5 egg yolks
• Pinch of salt
• 1-1/2 tsp. vanilla
• 5 c. diced sturdy bread
• Caramel Apple Sauce (see recipe)

Recipe



Preheat the oven to 300 degrees. Lightly grease 8 (8-ounce) ramekins or oven-safe cups or mugs. Peel and slice the apples, and sauté them in the butter and 2 tablespoons of sugar 5 minutes or more, until they are tender. Toss with the cinnamon and set aside.

Put the half-and-half in a saucepan and bring just to a boil.

Meanwhile, in the large bowl of a mixer, beat together the eggs, egg yolks, salt and 1-1/4 cups of sugar until well-mixed. While beating at low speed, slowly add about a cup of the hot half-and-half to warm the mixture. Continuing to beat, add the remaining hot half-and-half more quickly. Stir in the vanilla and set aside.

Divide half the bread among the prepared cups, then layer with half of the apples. Repeat. Pour the custard over the bread and apples, covering them. Let rest 5 minutes, occasionally pressing the bread and apples down into the liquid if needed.

Put the cups in a roasting pan, set it on an oven rack and put hot water in the pan to halfway up the depth of the puddings.

Bake about 1 hour, until no custard appears if the center of a pudding is gently pressed. Remove from the pan and let cool 15 minutes (or longer) before serving. Serve with caramel apple sauce.

Caramel Apple Sauce
Makes about 2 cups.

• 1-1/2 c. sugar
• 1 c. apple cider
• 1 c. heavy cream
• 1 tbsp. Bourbon or apple brandy, optional
• 1 tbsp. butter

Put the sugar in a large, heavy saucepan. Add the cider slowly and stir together well, taking care not to splash the sides of the pan. Cook over high heat, without stirring, until any part of it starts to turn brown, then swirl the pan to even the color and cook until the mixture is golden brown, a minute or two longer.

Remove from heat and slowly and carefully add the cream (it can bubble up violently). With similar care add the Bourbon or brandy, if using. Stir carefully, taking care not to splash the sides of the pan. Cook over medium-high heat, without stirring, 5 minutes or more (watching carefully and lowering heat as necessary to control how far it boils up), until the mixture is a medium golden brown. Remove from heat and add the butter, stirring until it is melted in. Sauce thickens as it cools. Serve warm or at room temperature. If needed, rewarm in a heavy saucepan over low heat or in a microwave on low power.