Apple Bread Pudding With Hard Cider Sauce |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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This is an Emeril Lagasse recipe that I didn't want to lose, so I am posting it here. I haven't tried it yet, but if anyone does, let me know if it's any good! Ingredients:
2 tablespoons unsalted butter |
4 large eggs |
3 cups heavy cream |
1 cup apple cider |
1 cup packed light brown sugar |
2 tablespoons melted unsalted butter |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
6 cups cubed stale cinnamon raisin bread |
1 granny smith apple, cored and cubed (about 1 cup) |
1 cup dried apple |
4 tablespoons unsalted butter |
1/2 cup sugar |
1/2 cup hard alcoholic cider |
4 large egg yolks |
Directions:
1. Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
2. In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the bread, fresh and dried apples, and stir to combine.
3. Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.)
4. Bake until the top is golden brown and the center is firm, about 1 hour.
5. Remove from the oven and let sit on a wire rack for 15 minutes. Cut into pieces and drizzle with the Hard Cider Sauce. Serve immediately.
6. Hard Cider Sauce:
7. In the top of a double boiler, melt the butter over simmering water. Add the sugar and whisk to combine, whisking for 1 minute.
8. Add the cider and whisk until the sugar is dissolved, 2 minutes.
9. Remove from the heat and add the egg yolks, 1 at a time, whisking constantly.
10. Return to the heat and continue whisking until the sauce is pale and slightly thickened, 5 minutes.
11. Remove from the heat.
12. Spoon the sauce over the pudding and serve immediately. (Note: The sauce will thicken and set up as it cools. If you desire a thicker consistency, serve the sauce slightly cooled.).
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