Wow, if you could only taste this amazing dessert, the best Apple Bread Pudding ever! Caramelized apples are topped with bread pudding, baked until creamy, and then served as an upside-down cake, sort of. SO freaking delicious!
Two parts in this recipe:
- Apples: they are first caramelized until they are an amber color and have that nutty smell we all love. This step is necessary; otherwise, the apples will be light in color and crunchier. Maybe you want that?
- Bread pudding: the bread layer is that of a standard bread pudding recipe. I use brioche or pulla or a similar type of sweet bread, but old crustless white bread is used.
How to caramelize apples
- Peel, core, and cut apples in chunks. I like wedges, but it's a matter of personal taste. I do suggest slices that are more on the large side than small dice. They hold their shape better.
- Melt butter, add the apples, and add the sugar (image above).
- Mix lightly with a wooden spoon or spatula and let caramelize (image below), being careful not to burn the fruit.
- Layer the bread pieces and milk and egg mixture. And push the slices down with a spatula or spoon so they are completely soaked (image below). They will pop back to the top, but take your time. If the bread is dry it will not bake as it should.
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!
Right now my fridge is full of peaches for a chutney that I already made and will be posting next week, and white peaches which will be made in syrup with spices; fresh figs which are going to crown a brown butter pound cake (coming very soon to this blog); fresh blackberries and raspberries that will probably be turned into this risotto and this tart. And cherries which will be made into this delectable focaccia, again. Sometimes there can be too much of a good thing.
This is truly one of the best ways to use leftover sweet bread. I like it with cold cream and some fresh fruit on the side.
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Wow, if you could only taste this amazing dessert!
Caramelized apples are topped with bread pudding, baked until creamy and then served as an upside-down cake, sort of. SO freaking delicious!
- ¼ cup (55g) unsalted butter
- ½ cup (100g) granulated sugar
- ¾ pound (4 large apples or 350g), preferable granny smith
- 1 ½ pounds (680g) Finnish pulla, brioche, challah or crustless white bread
- ½ cup chopped almonds
- 1 cup (250g) whole milk
- 1 cup (230g) cream
- ½ cup (100g) granulated 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.
The type of bread you use will substantially alter the sweetness and texture of this dessert. In my opinion they are all good, the ones I suggest. All different, but all good.
Keywords: apple pudding, apple bread pudding
adapted from Bon Appetit