Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream (Bobby Flay) Recipe

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Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream (Bobby Flay)
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F.
  2. For the bread pudding custard: Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  3. Whisk together the yolks, granulated sugar and maple syrup in a large bowl. Slowly whisk in the hot cream mixture until combined. Remove the vanilla pod and whisk in the apple brandy. Strain the custard into a clean bowl.
  4. For the apple-ginger caramel sauce: To a saute pan over medium-high heat, add the butter. Once melted, add the brown sugar and allow to melt. Next, add the apples, cinnamon sticks and ginger and saute until softened but still hold their shape. Season with salt. Deglaze with the apple brandy and allow to cook until the sauce has become a thick, glazy consistency. Remove the cinnamon sticks. Combine the apple-ginger caramel sauce with the bread.
  5. For the anglaise: Bring the half-and-half, nutmeg, cinnamon sticks and vanilla bean seeds to a simmer in a medium saucepan.
  6. Whisk together the yolks and granulated sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover with plastic wrap directly on surface and refrigerate at least 1 hour before serving
  7. To assemble and bake: Place the silicone molds in a roasting pan. Fill the molds with the soaked bread, and then pour the bread pudding custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
  8. Place the pan in a larger roasting pan and pour in hot tap water until it comes halfway up the sides of the inner roasting pan. Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes.
  9. Remove from the oven and the water bath and cool on a baking rack for at least 30 minutes before serving.
  10. For the whipped cream: In a cold bowl, whisk the cream and vanilla extract until soft peaks form. Fold in the creme fraiche until combined.
  11. Unmold the bread pudding, serve with the vanilla bean creme anglaise and whipped cream. Dust with cinnamon, powdered sugar and garnish with mint. Bread pudding is best served warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1410.77 Kcal (5907 kJ)
Calories from fat 747.25 Kcal
% Daily Value*
Total Fat 83.03g 128%
Cholesterol 736.31mg 245%
Sodium 344.66mg 14%
Potassium 642.01mg 14%
Total Carbs 148.29g 49%
Sugars 134.76g 539%
Dietary Fiber 0.76g 3%
Protein 26.37g 53%
Vitamin C 2.3mg 4%
Vitamin A 0.1mg 5%
Iron 3.7mg 20%
Calcium 445.7mg 45%
Amount Per 100 g
Calories 230.07 Kcal (963 kJ)
Calories from fat 121.86 Kcal
% Daily Value*
Total Fat 13.54g 128%
Cholesterol 120.08mg 245%
Sodium 56.21mg 14%
Potassium 104.7mg 14%
Total Carbs 24.18g 49%
Sugars 21.98g 539%
Dietary Fiber 0.12g 3%
Protein 4.3g 53%
Vitamin C 0.4mg 4%
Iron 0.6mg 20%
Calcium 72.7mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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