According to my pinterest recipes-to-try board, I have a lot I want to cook and bake this year. The first week of the year the theme for Sunday Supper was bucket list recipes. I realized I might want to have that theme once a week to barely cut down a bit the ever-growing list.
For now here are some new recipes I want to make asap, all involving homemade stuff that I usually buy at the store, or that I can’t find in these latitudes:
This season fruits are in abundance, and I mean a lot of them at the same time. And not enough time to gulf them down!
A while back, Jen from Juanita’s Cocina asked the sunday supper group what out favorite cookbook was. Singular. As in one cookbook. To this day I’m not able to give an answer. I even have a hard time choosing only three favorites. Maybe five is a logical number in my cookbook universe, which gets bigger but the nano-second.
So, which are your five favorite cookbooks? Or one or two?
|Ready to go into the oven|
Today’s recipe was the second dessert I made for the Christmas eve from hell, because of the temperatures, don’t go around thinking I had a bad holiday. I used what was left of my newfound favorite sweet dough, the finnish pulla, so I can pretty much say I used that bread to its last crumb, remember that I already made some fabulous stuffed french toast with it?
I made this once, years ago, with brioche. Both versions are amazing, just use an egg and butter bread. You can also use more apples and less bread, just decrease the amount of liquid.
Caramelized Apple Upside Down Bread Pudding
Yield 8 servings
- ¼ cup (55g) butter
- ½ cup (100g) sugar
- 4 large apples, peeled, cored and cut into 8 chunks each (I use granny smith)
- 1 ½ pounds (680g) Finnish pulla, brioche or challah
- ½ cup chopped, toasted sliced or chopped almonds
- 1 cup whole milk
- 1 cup cream
- ½ cup sugar
- 2 large eggs
- 1 egg yolk
- ½ teaspoon cinnamon
- Few gratings fresh nutmeg
- Cold cream and fresh raspberries, for serving
- Preheat oven to 350º.
- In an ovenproof large skillet, melt butter over medium heat.
- Add apples and cook 2 or 3 minutes until they begin to release liquid.
- Sprinkle sugar on top of the apples and stir with a wooden spoon or spatula.
- Let the apples cook, untouched, for 8 to 10 minutes, until they caramelize and most of the liquid is absorbed. If they start to burn stir them a few times.
- While the apples cook, trim the pulla and cut into big chunks or slices.
- When the apples are caramelized, turn off the heat and arrange half the bread on top of them, fitting tightly.
- Scatter almonds on top and cover with the rest of the pulla.
- In a medium bowl, mix milk, cream, eggs, egg yolk, cinnamon and nutmeg. Do not beat.
- Add this mixture slowly over bread, gently pressing down to absorb the liquid. Let it stay at room temperature for about 15 minutes, pressing a few times so that the bread absorbs as much of the milk mixture as possible before going into the oven.
- Bake for 30 to 40 minutes, until the liquid is absorbed and the crust is golden. Check the inside by lifting the bread with a fork.
- Loosen the edges with a knife and let rest for a few minutes. Carefully invert the pudding onto the serving plate or dish.
- Serve at room temperature with cold cream and fresh berries if desired.
adapted from Bon Appetit, December 1988