 EQUIPMENT:
10" or 12" Skillet Baking tray
Medium non-reactive saucepan
Pastry brush
Large bowl
2 qt 9"x12" oven-to-table baking dish
Baking pan larger than baking dish
Strainer
INGREDIENTS:
2 pounds (about 5 medium) JAZZ™ apples, peeled, cored, halved and cut into thin slices
4 tablespoons (1/2 stick) unsalted butter
1 vanilla bean split lengthwise
½ cup granulated sugar
1 loaf Basic Brioche, baked
8 tablespoons (1 stick) unsalted butter, clarified
½ c cinnamon sugar*
CUSTARD INGREDIENTS:
2 ½ cups heavy cream
1 vanilla bean, split lengthwise
2 teaspoons freshly grated nutmeg
2 to 3 cinnamon sticks
5 egg yolks
2 whole eggs
1 tablespoon granulated sugar
Apple-Scotch Sauce:
1 quart apple cider
1/2 cup heavy cream
4 tablespoons butter
In a non-reactive pan on medium heat reduce the apple juice to almost a glaze like consistency. Whisk in the cream and butter and allow to cool some and then serve warm drizzled over the bread pudding.
METHOD:
- Caramelize the apples: In a 10 or 12” skillet, melt 2 tablespoons of butter. Arrange half the apples in the skillet (if using one skillet, wash and dry between use) with half the vanilla bean plus its scrapings. Pour ¼ c sugar on top of the apples and sauté over medium heat until apples and sugar are caramelized, turning to sauté all sides. Repeat with the remaining butter, vanilla bean, apples and sugar. Set aside and let cool.
- Position rack in center of oven and preheat oven to 350°
- Carefully cut away the crust from all sides of the loaf of Brioche. Cut into 22 to 24 Slices, each about 3/8 inch thick. Place slices of bread on a baking tray and lightly toast in the oven, turning to toast all sides, 4 to 5 minutes. Using a pastry brush, brush a little clarified butter over each slice of bread and then sprinkle with cinnamon sugar. Set aside.
- Make the custard: In a medium saucepan, scald the cream with the vanilla bean and its scrapings, the nutmeg, and the cinnamon sticks. Meanwhile, in a large mixing bowl, whisk together the egg yolks, whole eggs, and sugar until the sugar dissolves. Slowly pour the scalded liquid over the eggs, whisking all the while. Strain into a clean bowl.
- Make the pudding: Arrange 7 or 8 slices of bread on the bottom of the baking dish, cutting slices to fit tightly, and pour a little of the custard over the bread, pressing down on the slices to make sure that the bread has absorbed the custard and is well soaked. Top with a layer of half the apples. Repeat with layers of bread, custard, apples, bread and the remaining custard, pressing down on each layer of bread after the custard has been poured over. There will be 3 layers of bread, custard poured over each layer, and 2 layers of apples.
- Place baking dish in a larger pan and fill the pan with boiling water halfway up the sides of the porcelain dish. Bake until the pudding is golden brown, and the sauce begins to bubble and a small knife gently inserted in the center comes out clean, 50 to 60 minutes. Let rest about 15 minutes.
- To serve, the pudding can be inverted onto a large plate or served directly from the baking dish. If inverting, run a sharp knife around the edges of the pudding and then invert onto a platter slightly larger than the pudding. Serve warm with softly whipped cream or vanilla ice cream and the Apple-Scotch Sauce
*To make cinnamon sugar: In a small bowl, combine ½ c granulated sugar with 1 ½ tsp ground cinnamon. Mix well. Cinnamon sugar will keep in a covered container indefinitely.
NOTE: To prepare ahead through step 4, pudding can be made early in the day and warmed at serving time.
Makes 8 Servings
Recipe provided by Joey Altman, Chef, TV personality, James Beard Award-winner and author of the book, "Without Reservations"
To learn more about Joey, visit joeyaltman.com |
